I had a totally different post in mind for today but in light of yesterday's festivities and my subsequent carb overload, I wanted to share with you the most delectable roll I have ever eaten...in my entire life. I've had my fair share of Parker House rolls in my day but this is by far the best I have had grace my plate. My hubby and I each took a bite, looked at each other and I knew what he was thinking. "I'm not sharing." And I wasn't sharing either! These buttery, tender, soft rolls were THE highlight of my whole entire meal. I thought for sure it would be my dessert of the apple crumble bars topped with caramel sauce and bourbon ice cream. Nope...we went back for seconds, thirds, then FOURTHS of rolls. We buttered them, dipped them in gravy and ate so many I thought we'd burst but we just could not STOP eating these rolls. Every time one of us walked to the kitchen, the other called out "Can you bring me another roll?" It was truly insane. I may need some addiction therapy after this.
I got this recipe from Food Network's Thanksgiving magazine and had I known then how delicious it was, I wouldn't have waited an entire month to make them. They are from Alex Guarnaschelli and I kid you not, this will be the end all roll recipe if you try them. I've never really had a recipe come out to look exactly what the Food Network's pictures do ...until today. I'm not a baker either! Yeast breads and I have never been friends really. I'm beginning to wonder if I missed my call entirely though since these turned out so picture perfect to hers. And the flavor...omg...had I eaten this at someone's house and they had told me they made these by hand, I'd have said "liar liar". You just won't believe that YOU made these. They taste professionally made!
This looks like its super complicated, but its really not. Its just broken down step by step. Its very simple to do and Alex did a wonderful job breaking it down and describing how to roll these. They make 3 big long loafs (as you see below) of 8 rolls. When they bake, they puff up and touch each other and make a big loaf. That way, your guests/family can reach in an break one off. I just had to share. Its rare I gush over a recipe like this...but o.m.g. PLEASE make these. And send some more my way...our 24 rolls are gone. ROFL!
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| If I could eat my monitor, I would. |
Parker House Rolls
from Alex Guarnaschelli & Food Network
- 1 1/4-ounce packet active dry yeast
- 1/2 cup sugar
- 7 1/2 to 8 cups all-purpose flour, plus more for dusting
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled, plus softened butter for brushing
- 2 cups whole milk, at room temperature
- 2 large eggs, at room temperature
- 1 tablespoon kosher salt, plus more for sprinkling
Bloom the yeast.
Measure out 1/2 cup warm water and check the temperature: It should be between 110 degrees F and 120 degrees F (comfortable bathwater temperature). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.
Make the dough.
Mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 tablespoon salt; mix until the dough forms a ball, 2 to 3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
Let it rise.
Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let rise in a warm place, 2 hours to 2 hours, 30 minutes. The dough should double in volume.
Shape the dough.
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16-by-8-inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).
Cut the dough.
With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.
Shape the dough. (again)
One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half by about an inch, then tuck the overhang underneath. Place the rolls seam-side down on the prepared baking sheet in 3 tightly packed rows of 8 rolls each. (If making in advance, wrap the baking sheet tightly in plastic wrap and freeze up to 3 weeks.)
Bake the rolls.
Bake until the rolls are bursting at the seams and golden brown, 18 to 20 minutes. (If frozen, bake 25 minutes at 325 degrees F, then 10 minutes at 375 degrees F.) Remove from the oven and brush with softened butter.
Sprinkle with salt and serve immediately.
looks heavenly! Great job Jill!
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