Stole this picture from here: https://www.halfbakedharvest.com/salted-honey-butter-parker-house-rolls/
The Parker House rolls are light, fluffy, and drenched in a generous amount of salted honey butter. The honey, sea salt, and salted butter together makes an utterly addicting salty-sweet flavor combo that works well as a side dish to almost every main! Ingredients
For the Dough
- 0.5 cup (2 ounces or 57 grams) water, warmed to between 110° to 115°F
- 2 (0.25-ounce) packet active dry yeast
- 2 cup (8 ounces or 227 grams) whole milk, at room temperature
- 8 Tablespoons (2 ounces or 57 grams) salted butter, melted and cooled slightly
- 2 Tablespoon honey
- 3 teaspoons kosher salt
- 2 large egg, at room temperature
- 7 cups (15.75 ounces or 447 grams) all-purpose flour
For Assembly
- 2 large egg, at room temperature
- 2 teaspoon water
- 4 Tablespoons (1 ounces or 28 grams) salted butter
- 4 Tablespoons (1.5 ounces or 43 grams) honey
- flaky salt, for garnish
Instructions
For the Salted Honey Parker House Rolls
- First, activate the yeast. In a small liquid measuring cup, whisk together the water and yeast. Set aside for 5 minutes, or until bubbly and foamy, while you prep the other ingredients.
- Make the dough. In the bowl of a stand mixer, whisk together the milk, melted butter, honey, and salt. Add the yeast mixture and the egg all at once and mix with a rubber spatula until just combined. Add the flour and mix until a shaggy dough forms, about 1 minute.
- Knead the dough. Affix the bowl to the stand mixer with a dough hook. Knead on medium-low for 5 minutes, or until the dough is smooth and elastic.
- Proof the dough overnight. Tip the dough out onto a lightly floured counter and use the spatula to scrape down the bottom and sides of the bowl for any stuck dough. Use your hands to knead the dough lightly and bring it together, about 1 minute. Lightly spray the stand mixer bowl with cooking spray and place the dough back in the bowl. Cover with plastic wrap and refrigerate overnight.
- Shape the dough and proof again. Once the dough has doubled overnight, lightly spray an 8-inch square pan with cooking spray. Uncover the dough and discard the plastic wrap. Punch down the dough and tip it onto a floured counter.NOW! Treat them like cinnamon rolls: Divide the dough into two and roll out into a rectangle about 1/4 inch thick. Brush a generous amount of Honey butter on the rectangles, saving the rest for when they come out of the oven. Slice the rectangle down the middle lengthwise and then evenly widthwise. Now roll each piece into rolls (like a cinnamon roll). Place in the prepared baking pan, arranging the balls in three rows of four. Loosely cover with plastic wrap and let rise for 1 hour.
- Prep the oven. About 30 minutes into the second rise, position a rack in the center of the oven and preheat the oven to 375°F.
- Make the egg wash. In a small bowl, whisk together the remaining egg and water. Use a pastry brush to brush the top and sides of each roll with the egg wash.
- Bake the rolls. Bake for 30 to 35 minutes, or until the tops of each roll are golden brown. An instant thermometer inserted into the center of roll should read 200°F.
- Make the salted honey topping. (Honestly, I didn't do this, I just mixed the sofented butter and honey and brushed it across the hot rolls out of the oven until it pooled over the rolls) In a small saucepan over medium heat, melt the butter for the topping. Whisk in the honey for the topping to combine. Use a pastry brush to brush the top of each roll with the salted honey topping immediately after pulling out the rolls from the oven. Garnish with flaky salt.
- Serve and store. Serve immediately. The rolls can be stored in an airtight container or zip-top bag at room temperature for up to 2 days.
Notes
Can you freeze the rolls BEFORE Baking?
Yes! Follow the instructions to make the dough, proof it the first time around, then shape it into rolls. After shaping the rolls, place them on a sheet pan, loosely cover with plastic wrap, and freeze or at least 4 hours or until frozen solid. Transfer the rolls to a ziptop bag and freeze for up to 1 year.When ready to bake, arrange the frozen rolls in an 8-inch square pan. Let the rolls come to room temperature and double in size, then follow the recipe’s instructions to egg wash the buns, bake them, and make the salted honey topping. But let me warn you now—this takes a decent amount of time, especially if your kitchen runs cold. I actually defrost my frozen buns by letting them sit and rise at room temperature overnight. In the morning, I find that the rolls are perfect for baking.Can you freeze the rolls AFTER Baking?
Yes! You can freeze the rolls after they’ve been baked. Tightly wrap any leftover rolls in plastic wrap. Freeze for up to 3 months. To serve, thaw overnight in the refrigerator and rewarm in the oven or microwave.I got this recipe from here: https://www.hummingbirdhigh.com/2021/11/salted-honey-parker-house-rolls.html and another recipe. I combined them both
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