PARKER HOUSE ROLLS
Recipe courtesy Tyler Florence
Yield: serves 8-10
Time: 55 minutes (plus 2 hours resting time)
1 sachet (3 teaspoons) active dry yeast
3 tablespoons warm water
3 tablepoons sugar
1 stick unsalted butter
1 cup whole milk, plus 2 tablespoons for brushing rolls
2 cups bread flour
2 cups all-purpose flour
1 teaspoon kosher salt
2 stick unsalted butter, room temperature
2 tablespoon chopped flat leaf parsley
3 cloves garlic, minced
kosher salt and freshly ground black pepper
Begin by activating the yeast.¬† In a large mixing bowl combine yeast with warm water and 1 tablespoon of sugar.¬†¬† Set a small sauce pan over low heat and add 3/4 of a stick of butter and milk.¬† Once melted, add to the yeast and also fold in the bread flour and salt.¬† Gradually add all-purpose flour as you mix to make a dough.¬† Only add enough all-purpose flour as you need.¬† The dough should come together as a ball but not be too wet or too dry.¬† Dump dough out onto a floured surface and and knead 5-6 times until you have a smooth consistent dough (take care not to overwork the dough otherwise yor rolls will be tough).¬† On your final kneading step form the dough into a ball and then place in a greased bowl to rest.¬† Set in a warm place for approximately 1 hour or until the dough has doubled in volume.
Butter a baking dish and form the dough into 12-14 equal-sized balls.¬† Arrange in the baking dish so they are in rows just touching one another then cover and set aside to rise again.¬† Once they have doubled in bulk again (about 40 minutes) take a pair of scissors and snip the tops of each bun. Set aside to rest again for 15 minutes while you preheat the oven to 375 degrees F.
Using a pastry brush, lightly coat the tops of the rolls with milk then bake in the oven for 20-25 minutes until golden brown.¬† Let the rolls cool in the pan for 2-3 minutes before transferring them to a rack.