Buttery Parker House Rolls
Courtesy of Dennis Sydnor, owner and chef, Renegade Dining in Sacramento.
Ingredients
- 1 package active dry yeast
- 1/2 cup 100 degree F water
- 1 1/2 cups milk
- 1/2 cup sugar
- 1 stick salted butter, cut into small cubes, plus more for brushing tops
- 3 large eggs, lightly beaten
- 1 teaspoon kosher salt
- 6 cups self-rising flour, sifted
Instructions
- Place yeast and water in small bowl and let stand in warm place until foamy. Heat milk in small saucepan over medium heat until warm. Remove from heat and whisk in sugar and butter. In bowl of a mixer, place milk mixture, eggs, yeast mixture, salt, and ½ of the flour. Using the dough hook, mix on low speed to combine, then slowly add in remaining flour, ½ cup at a time, until a smooth ball forms. Remove dough from mixer and knead by hand on floured surface for 5 to 8 minutes. Dough should be smooth, not sticky. Place dough in greased bowl; cover with a clean kitchen towel or cheese cloth. Let dough rest for an hour until it doubles in size.
- Preheat oven to 350 degrees F, then punch down dough. On floured surface, shape dough into large rectangle, about 24 inches long. Cut rectangle in half lengthwise. Fold each rectangle lengthwise to form 2 long strips of dough. Cut dough into 2-inch pieces. Place dough pieces on sheet pan lined with parchment paper. Cover and allow to almost double in size over about 30 to 40 minutes.
- Bake in preheated 350 degree F oven for 18 to 20 minutes or until golden brown. Remove from oven and brush with melted butter. Serve warm.
