A classic crowd pleaser and America’s most popular dinner roll, these are also perfect for sandwiches with leftovers.
Having labored in many resorts and dinner party facilities, I noticed my truthful share of Parker House rolls, and via “fair share,” I imply they had been nearly actually on each menu, which is why I’ve by no means been very excited with the aid of these ubiquitous buns. Sure, they’re buttery, tender, and delicious, however they are simply so common, on every occasion I’d get a request to movie them, I’d reflect onconsideration on it briefly, and then pass on to some thing greater “exciting.”
That’s a notably lame excuse for now not displaying what is likely America’s most famous dinner roll, so if you have been waiting, you have my sincerest apologies, and I hope it used to be really worth the wait. By the way, this video’s fundamental intention is to exhibit you how to make the dough, which can then be fashioned into thousands of distinct shapes and designs. I went with the very easy fold-over method, considering as I defined in the video, I do revel in making lovely little sandwiches with the leftovers, however I inspire you to do an picture search to see the possibilities.
Besides customizing the shape, you can add matters like garlic and/or herbs to the dough, relying on the meat pairing, as nicely as beautify the tops with sesame or poppy seeds. No be counted what you do, simply do not be shy with the butter, and you will be taking part in a really great, American dinner roll, which is why I honestly hope you supply these a attempt soon. Enjoy!
- ½ cup warm milk
- ½ cup warm water
- 1 package active dry yeast
- 2 large eggs
- 3 tablespoons white sugar
- 1 ½ teaspoons kosher salt
- ¾ cup unsalted butter, melted, divided
- 4 ½ cups all-purpose flour, plus more as needed
Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.
Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.
Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.
Line a baking sheet with a Silpat mat or parchment paper.
Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.
Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.
Preheat the oven to 350 degrees C (175 degrees C).
Bake rolls in the preheated oven until golden brown on top, about 25 minutes.
While rolls are still warm, brush the tops of the rolls with melted butter.
Nutrition Facts (per serving)