“garlic Bread” Parker House Rolls
By Tested and perfected in the Sur la Table kitchen
“garlic Bread” Parker House Rolls
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes about 30 rolls
- 7 cups unbleached all-purpose flour, divided
- ½ cup sugar
- 2 teaspoons sea salt
- ½ ounce (2 packages) instant dry yeast, such as Saf (4½ teaspoons)
- 4 ounces (1 stick) unsalted butter, softened, cut into 1-inch pieces
- 2 cups hot water (90°F to 100°F)
- 1 large egg
- 8 ounces (2 sticks) unsalted butter, melted
- 2 tablespoons chopped fresh flat-leaf parsley, plus more for topping
- 4 garlic cloves, minced
- Maldon sea salt
Parker House rolls are buttery, soft, and slightly sweet with a crispy shell. They were invented at the Parker House Hotel in Boston, and are still served there.
To the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, sugar, salt, and yeast; mix on low speed to combine. Add 4 ounces cut up butter to the flour mixture; mix on low speed for 30 seconds. With the mixer on low speed, gradually add water to the dry ingredients, mixing until combined. Add egg; increase speed to medium-low; beat 1 minute, scraping bowl with a rubber spatula. Add remaining 4 cups flour, knead on medium-low speed for 8 to 10 minutes, the dough will be smooth and elastic and pull away from the sides of the bowl.
Turn dough onto a lightly floured surface, shape into a ball, and place in a large oiled bowl, turning dough to coat with oil. Cover the bowl with a towel and set to rise in warm place (80 to 85°F) until the dough is doubled in size, about 1 ½hours. (Dough is ready when 2 fingers pressed into dough leave a dent.)
Turn the dough onto a lightly floured work surface and release the gas by pushing down on the center of dough with a fist, then pushing edges of dough into center. Knead lightly to make a smooth ball.
Roll dough into a ½-inch thick round. With a floured 3-inch round cutter, cut dough into rounds; reroll leftovers once and cut out more rounds. Flatten each round with fingertips into ovals.
In a shallow bowl, whisk together melted butter, parsley, and garlic.
Holding each piece of dough by the edge, dip it into melted butter, coating on both sides; fold oval in half and place in a 13 x 18-inch rimmed baking sheet. Repeat with remaining dough, arranging folded dough in rows, touching each other, but not overlapping. Cover loosely and set pan aside to rise in warm place until dough is doubled, 30 to 40 minutes. Reserve remaining melted butter and preheat oven to 400°F.
Bake rolls until well-browned and cooked through, 16 to 18 minutes. Brush with remaining melted butter, sprinkle with Maldon sea salt and parsley, and serve warm or at room temperature.
To the bowl of a stand mixer fitted with the dough hook attachment, add 3 cups flour, sugar, salt, and yeast; mix on low speed to combine. Add 4 ounces cut up butter to the flour mixture; mix on low speed for 30 seconds. With the mixer on low speed, gradually add water to the dry ingredients, mixing until combined. Add egg; increase speed to medium-low; beat 1 minute, scraping bowl with a rubber spatula. Add remaining 4 cups flour, knead on medium-low speed for 8 to 10 minutes, the dough will be smooth and elastic and pull away from the sides of the bowl.
Turn dough onto a lightly floured surface, shape into a ball, and place in a large oiled bowl, turning dough to coat with oil. Cover the bowl with a towel and set to rise in warm place (80 to 85°F) until the dough is doubled in size, about 1 ½hours. (Dough is ready when 2 fingers pressed into dough leave a dent.)
Turn the dough onto a lightly floured work surface and release the gas by pushing down on the center of dough with a fist, then pushing edges of dough into center. Knead lightly to make a smooth ball.
Roll dough into a ½-inch thick round. With a floured 3-inch round cutter, cut dough into rounds; reroll leftovers once and cut out more rounds. Flatten each round with fingertips into ovals.
In a shallow bowl, whisk together melted butter, parsley, and garlic.
Holding each piece of dough by the edge, dip it into melted butter, coating on both sides; fold oval in half and place in a 13 x 18-inch rimmed baking sheet. Repeat with remaining dough, arranging folded dough in rows, touching each other, but not overlapping. Cover loosely and set pan aside to rise in warm place until dough is doubled, 30 to 40 minutes. Reserve remaining melted butter and preheat oven to 400°F.
Bake rolls until well-browned and cooked through, 16 to 18 minutes. Brush with remaining melted butter, sprinkle with Maldon sea salt and parsley, and serve warm or at room temperature.