Tuesday, June 3, 2014

Parker House Rolls a la Bobby Flay

I love these rolls.

Thank you, Bobby Flay.


1-1/2 cups milk
1 stick butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 pkg. active dry yeast (I used 1 Tbs.)
1/2 cup warm water
3 large eggs, lightly beaten
1-1/2 tsp. salt
6 cups all-purpose flour

Place milk in a small saucepan and bring to a simmer. Remove from heat, then stir in the butter and sugar and let cool. (I placed the milk and butter in the microwave until the butter was melted, then stirred in the sugar and let cool.) Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment (I used my KitchenAid) and mix until smooth. Add remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour. On a floured surface, punch down the dough and shape as desired. Place on a parchment-lined baking sheet; cover again and let rise until doubled, about 30 to 40 minutes.

Preheat oven to 350 degrees. Bake for about 20 minutes or until golden brown. Remove from oven and brush with melted butter before serving.

I tried shaping the rolls (pictured above) using a technique by Alex Guarnaschelli I saw in a Food Network magazine. I like it! Here is a link if you're interested (slide 11-17).

(If you go to the Bobby Flay link there is a video of him making rolls, and after watching I have concluded that he has no idea how to shape rolls.)

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