Friday, 21 November 2008

Tyler Florence Fridays - Parker House Rolls

This week in Tyler Florence Fridays, I decided to make the Parker House Rolls from one of his new books, Stirring the Pot. You know me, I am a bread girl - life is too short to go without good carbs!
This is the first time I have made these rolls and I was thrilled with how soft and buttery they turned out. Tyler has them baking in a 9x5 pan but I used a 10 (somewhat fluted) inch round ceramic pan so I could have short, fat little pillows. These would be great for dinner rolls, all they need is some plain butter. I have served them with every meal since making them yesterday. They are really good.

Parker House Rolls - Stirring the Pot, page 216.
3 teaspoons active dry yeast
3 tablespoons warm water ( 110-115f)
3 tablespoons sugar
1 stick unsalted butter
1 cup whole milk, plus 2 tablespoons for brushing rolls
2 cups bread flour
1 teaspoon kosher salt
2 cups all-purpose flour

Combine yeast with warm water and the sugar in a kitchen stand mixer bowl. Set aside for 5 minutes to dissolve and activate yeast. In a small saucepan heat 6 tablespoons of the butter and the 1 cup whole milk over low heat; stirring occasionally until butter melts. Add the milk mixture to the yeast. Using the hook attachment on the mixer, fold in the bread flour and salt. Gradually add all-purpose flour to make a dough. (Add only enough all-purpose flour as you need, the dough should come together in a ball that is neither too wet nor too dry.)

Turn out dough onto a lightly floured surface and knead five to six times until dough is smooth and elastic (do not overwork dough or rolls will be tough). Form the dough into a ball and place in a greased bowl. Cover with a kitchen towel and set in a warm place for approximately 1 hour until the dough had doubled in volume.

Butter a 9x5 inch baking dish. ( I used a 10 inch round) Form the dough into 12 to 14 equal-sized balls. Arrange the balls in the baking dish so they are in rows just touching one another, then cover with a layer of plastic wrap, then the towel. Set aside to rise again. Once they have doubled in volume again (about 40 minutes), use a pair of kitchen scissors to snip the tops of each bun twice, forming an "x". Set aside for another 15 minutes.

Meanwhile, preheat the oven to 375f. Using a pastry brush, lightly brush the tops of the rolls with milk. Bake for 20 to 25 minutes, until golden brown. Let the rolls cool in the pan for 2-3 minutes before transferring them to a rack. Serve with butter.

*Tyler includes a recipe for garlic-parsley butter with the rolls, much like herb butters that I make often at home. I did try the rolls with an herb butter, but I feel that the rolls are too delicate for a strong butter. Plain salted is best. I buy salted for the butter bell and unsalted for baking. Somehow the unsalted is unsatisfying on toast!
Want to join us and cook with Food Network's hottest chef? Check out the Tyler Florence Fridays website for details.