I know I post A LOT of recipes, but I recently began a subscription with Food&Wine magazine under the pretense that I’d make at least one recipe from each issue. It’s sort of a challenge for myself to branch out of my “tried and true” cooking and eating habits. So far, it’s been great!
Today I’ve got Parker House rolls courtesy of Iron Chef Alex Guarnaschelli. If it makes you feel better about my recipe validity, I tweeted a photo to her as I was baking and she thought they looked pretty good. So, I might not be crazy after all. The verdict is still out.
These rolls take a bit of time and patience, but I swear–you’ll gobble them right up. Dane and I ended up making chicken parmesan sandwiches with them on the first night–Cowabunga, baby!
You Will Need:
One 1/4 oz. package active dry yeast
1/2 cup warm water
1/2 cup sugar
2 sticks unsalted butter, melted and cooled (1 cup)
2 cups whole milk, room temperature
2 large eggs, slightly beaten
1 tbsp. Kosher salt
7 1/2 cups Cup4Cup gluten free flour
flaky sea salt for garnish
1. In a stand up mixer, combine yeast, water and 1 teaspoon of the sugar with the dough hook KitchenAid piece.
2. When it begins to get foamy, stop mixing. Let stand for 10 minutes.
3. After it stands for 10 minutes, mix in the rest of the sugar, 3/4 cup of the butter, the milk, eggs and salt.
4. At low speed, mix in the 7 1/2 cups of flour.
5. Mix on medium speed until a loose ball begins to form around the dough hook.
6. Brush a large bowl with some of the melted butter.
7. Transfer the dough into the bowl with the brushed butter.
8. Cover with saran wrap and store in a warm place for 1.5 hours.
9. After 1.5 hours, preheat your oven to 375 degrees.
10. Scrape the dough from the bowl onto a lightly floured surface (I used my countertop)
11. Shape it into a rectangle using a rolling pin.
12. Using a floured knife, cut the dough lengthwise into 3 strips, then make 10 cuts in the opposite direction so you have 3 pieces on each row.
13. Working with one piece at a time, fold the rolls unevenly so the top half overlaps the bottom half.
(I couldn’t think of a way to show this, so here is how the magazine shows it)
14. Repeat until all the dough has been used.
15. Form two rows of 9 rolls on a baking sheet (the rolls are supposed to touch!)
16. Bake for about 18 minutes, or until browned.
17. As soon as the rolls come out of the oven, brush with butter and sprinkle with flaky sea salt.