Parker House Rolls

By cacelias

A must have at Thanksgiving and Christmas Dinner! Delicious and so much better than the store bought rolls. Definitely worth the time. Don't forget to allow time for the dough to rise, before baking...1 1/2 hours. Enjoy! Recipe from Bon Appetit Magazine, November 2012

Ingredients

• 1 envelope active dry yeast
• 1/4 cup warm water (110-115 degrees)
• 1 cup whole milk
• 1/4 cup vegetable shortening
• 3 tablespoons sugar
• 1 1/2 teaspoon kosher salt
• 1 large egg, room temperature
• 3 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• Extra flour for rolling out dough
• Flaky sea salt for finishing

Details

Servings 36

Preparation

Step 1

Whisk the packet of dry yeast and the warm water in a small bowl and let stand for 5 minutes.

Heat the milk in a small sauce pan over medium heat until just warm. Combine the vegetable shortening, sugar, and salt in a large mixing bowl. Add the warm milk and whisk to blend, breaking up shortening into small clumps (it may not melt completely).

Whisk in yeast mixture and the large egg. Add the flour, stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled , about 1 1/2 hours.

Preheat oven to 350 degrees F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9 baking dish with some melted butter. Punch down dough and divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6 rectangle.

Cut lengthwise into three 2" wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (2x2") with melted butter and fold unbuttered side over, allowing 1/4" overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows. Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake rolls until golden and puffed, 25-35 minutes. Brush with butter again, and sprinkle with flaky sea salt (such as Maldon). Serve warm. Makes 36 rolls.