Parker House Rolls
Extra soft rolls made with milk, butter, egg and potato flakes or flour.
Servings 24 large rolls
Cost 5
Equipment
- 1 One 9x13 pan and one8x8pan.
Ingredients
- ½ cup sugar (100 grams)
- 1 extra large egg (60 grams)
- 2 cups whole milk
- 4 ½ teaspoons instant yeast (SAF)
- 5 ⅓ cups all-purpose flour (I use the weight) (660 grams)
- ½ cup potato flour or 60 grams potato flakes (60 grams)
- 2 ½ teaspoons salt
- 8 tablespoons unsalted butter softened
Extra Butter for Brushing
- 1 stick unsalted or salted butter, melted and slightly cool
Instructions
- In a large saucepan whisk together the sugar, egg and milk. Set the mixture over the stove and heat just until warm (115 degrees F), then remove from heat and pour into a stand mixer bowl. Add the yeast and give it a stir.
- Add the potato flour and half of the all-purpose flour and stir to mix. Attach paddle to stand mixer and begin blending on medium speed, adding softened butter 1 chunk at a time with the mixer going. Once all butter is incorporated, add the salt and beat until blended, then gradually add the remaining flour, beating with the paddle, until you have a soft dough lumpy dough that sticks to the paddle and the sides of the bowl like thick mashed potatoes.
- Now switch to the dough hook and knead on medium speed for about 5 minutes or until dough is smooth. Once smooth, transfer to a large greased bowl, then cover and let rise for an hour or until about doubled in bulk. If you don't want to use an extra bowl, leaving the dough in the stand mixer bowl to rise is also an option.
- While the dough is rising, grease three 9x13 inch baking pans generously with butter.
- Punch down the dough. You should have around 50 oz of dough.
- Divide dough in half, keeping one half of the dough covered in the bowl. Each half should weigh around 24 oz. On a clean mat, press and roll dough into a rectangle that's about 12x10 inches. Cut that rectangle in half lengthwise to make two rectangles that are 12x5. Brush the butter down the center of each rectangle, then fold each one in half lengthwise with the folded side coming just shy of the other side (leave about ¼ inch).
- Cut each folded rectangle into 6 pieces and arrange the pieces in the buttered pans. I do 8 to a pan, but you can squeeze in more if you need to.
- Brush roll dough with butter, then cover and let rise for about 45 minutes.
- Meanwhile, preheat oven to 375. Bake the risen rolls for about 23 minutes or until golden brown. Brush with more butter.