11167 Parker House Rolls 3 hrs 30 mins 45 mins 30 rolls Wed Oct 17 18:10:00 -0700 2007 Thu Aug 27 12:36:37 -0700 2009 Hard American CHOW http://www.chow.com/recipes/11167 Thu, 27 Aug 2009 19:36:37 GMT Slather with herbed butter for pure pleasure Slathered with herbed butter and sprinkled with fleur de sel. The term Parker House refers to the folded-over rolls made famous some 100 years ago at the Parker House hotel in Boston. Although these rolls take some time to make, they are beautifully soft with a chewy crust and will make a lovely addition to your Thanksgiving table.

What to buy: Fleur de sel is a luxurious extra to sprinkle over these rolls. If you can’t find any or don’t want to travel too far, other sea salt, such as Maldon, works fine.

Game plan: If you have a scale, measure out the flour for this recipe. It will result in a more accurate dough.

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  • Dissolve yeast in warm water in a medium bowl; set aside until foamy, about 5 minutes. Stir buttermilk and honey into yeast mixture; set aside.
  • Stir together flour and salt in the bowl of a stand mixer fitted with a dough hook, make a well in the center, pour in yeast mixture, and mix on low speed until evenly incorporated, about 2 minutes.
  • Increase mixer speed to medium low and add butter, a few pieces at a time, letting butter completely incorporate before adding more. Mix dough until smooth, elastic, and slightly soft, about 10 minutes total.
  • Butter a large bowl, place dough in the bowl, and turn to coat. Cover with a damp kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, coat a 13-by-9-inch baking dish with butter.
  • Once dough has risen, divide in two equal pieces. On a lightly floured surface, roll out one piece into a 12-by-10-inch rectangle, keeping the second piece covered with a towel.
  • Cut the rolled rectangle of dough lengthwise into 5 strips. Cut each strip into 3 smaller rectangles. Measure 2 tablespoons of the herb butter and reserve. Spread a heaping 1/2 teaspoon of remaining butter on a rectangle, fold the rectangle in half, and set aside. Repeat with remaining rectangles. Repeat entire process with second piece of dough.
  • Arrange rolls seam-side down in the prepared pan, 6 across and 5 down. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, heat the oven to 350°F and arrange a rack in the lower third.
  • Once dough has risen, brush reserved 2 tablespoons herb butter over top of rolls and sprinkle with fleur de sel. Bake until bottom and tops of rolls are golden brown, about 40 minutes. Remove from the oven, let cool 5 minutes, and serve.
    • ]]>     http://www.chow.com/assets/2008/09/parkerhouse_rolls290.jpg Kate Ramos 51 Side Dish 1/4 ounce (1 packet) active dry yeast

    ]]>     3/4 cup warm water (100°F to 110°F)

    ]]>     1 1/4 cups well-shaken buttermilk

    ]]>     1/4 cup clover honey

    ]]>     5 2/3 cups bread flour (about 1 pound 14 ounces)

    ]]>     301 2 teaspoons kosher salt

    ]]>     6 tablespoons unsalted butter (3/4 stick), cut into small pieces, plus more for the bowl and dish

    ]]>     1 recipe Fall Herb Butter, melted

    ]]>     301 2 teaspoons fleur de sel

    ]]>     19 bread 5931 kate ramos 1 chow 213 thanksgiving 822 american 7453 diner 744 indulgent 392 side dish 318 snack 435 vegetarian