Parker House Rolls
 
Makes 24 rolls
Ingredients
  • ½ cup (120 grams) warm water (110°F/43°C to 115°F/46°C)
  • 5 tablespoons (60 grams) granulated sugar, divided
  • 4½ teaspoons (14 grams) active dry yeast
  • 1¼ cups (300 grams) warm whole milk (110°F/43°C to 115°F/46°C)
  • ¼ cup (57 grams) unsalted butter, melted and warm (110°F/43°C to 115°F/46°C)
  • 1 large egg (50 grams), room temperature
  • 5 cups (625 grams) all-purpose flour, plus more for dusting
  • 4 teaspoons (12 grams) kosher salt
  • Garlic Butter (recipe follows)
  • 1 tablespoon (2 grams) chopped fresh parsley
Instructions
  1. In a large bowl, whisk together ½ cup (120 grams) warm water, 2 teaspoons (8 grams) sugar, and yeast. Let stand until foamy, about 5 minutes. Whisk in warm milk, melted butter, and egg.
  2. In a medium bowl, whisk together flour, salt, and remaining 4 tablespoons plus 1 teaspoon (52 grams) sugar. Add to yeast mixture, and stir with a wooden spoon or spatula until dough comes together. Turn out dough onto a heavily floured surface. Using a floured bowl scraper or floured hands, flatten dough to about 1-inch thickness. Fold dough in half toward you; using heels of your hands, push dough away. Rotate dough 90 degrees, and repeat flattening, folding, and pushing until slightly sticky but smooth and elastic, 6 to 7 minutes, lightly flouring work surface and bowl scraper or hands as needed. (Dough should pass the windowpane test; see Note.) Shape into a smooth round. (If you would like to use a mixer, see instructions below.)
  3. Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
  4. Preheat oven to 350°F (180°C). Butter a 13x9-inch baking pan.
  5. Punch down dough, and let stand for 10 minutes. Turn out dough onto a lightly floured surface, and preshape into a rectangle. Roll dough into a 16x12-inch rectangle. Using a sharp knife or a pastry wheel, cut into 24 (4x2-inch) rectangles. Working with one rectangle at time, brush dough with Garlic Butter. Fold rectangle crosswise so top half hangs over bottom half by about ¼ inch. Place in prepared pan. Repeat with remaining dough and Garlic Butter, shingling rolls as they are placed in pan (4 rows of 6). Cover and let rise in a warm, draft-free place (75°F/24°C) until puffed, 10 to 20 minutes.
  6. Brush dough with Garlic Butter.
  7. Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes, rotating pan halfway through baking.
  8. Add parsley to Garlic Butter; brush hot rolls with Garlic Butter. Serve hot.
Notes
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Knead for 1 minute, and test again.


Mixer Instructions:
1. In the bowl of a stand mixer, whisk together ½ cup (120 grams) warm water, 2 teaspoons (8 grams) sugar, and yeast. Let stand until foamy, about 5 minutes. Whisk in warm milk, melted butter, and egg.


2. In a medium bowl, whisk together 5 cups (625 grams) flour, salt, and remaining 4 tablespoons plus 1 teaspoon (52 grams) sugar. Add to yeast mixture; using the paddle attachment, beat at low speed until dough comes together.


3. Switch to the dough hook attachment. Beat at low speed until a smooth, elastic, somewhat sticky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl and dough hook; add up to ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test but may still stick slightly to the bottom of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/better-baking-academy-parker-house-rolls/