Parker House Rolls

I have written of my dinner at the Omni Parker House a few years ago. I did a take on scrod and on Boston Cream Pie, but I had not attempted the famous Parker House Rolls. One reason is equipment; I don’t own a stand mixer, so I have to use a hand mixer. I decided that I still had to give it my best try. I did start with Alton Brown’s base recipe but substituted honey for the sugar, and cut back on the salt. The rolls turned out light, fluffy, and slightly sweet. You may want to file this for use at the holidays. I hope you like it


1 cup warm whole milk milk (microwave to 100 degrees)
1/3 cup honey
4 teaspoons active dry yeast
1 egg and 2 egg yolks
3 cups flour
1 teaspoon salt
5 tablespoons butter – 4 at room temperature plus 1 cut into 16 cubes

Using the microwave in 8 second bursts, bring the milk to 100 degrees.

Add yeast and honey to milk and stir.

Let sit for 15 minutes.

In a bowl add flour and salt.

Add milk, butter, and eggs to flour and mix with the mixer’s paddle attachment.

Mix for two minutes and switch to mixer’s dough hooks.

Mix for 15,minutes or until the dough pulls away from the sides.

Flour a surface; coat dough with flour on top and kneed for 5 minutes.

Cover with a clean tea towel and let rise for 1 hour.

Punch down, cover, and let rise for 30 more minutes.

Cut dough in fourths and then in fourths again.

Take each roll and place cold butter piece in center and shape into roll.

Place 16 rolls on a parchment linings baking sheet.

Place in refrigerator for 30 minutes.

Preheat oven to 400.

Place in oven and bake for 10-12 minutes or until internal temperature is 200.

Serve.

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