Parker House Rolls With Sea Salt

Serves: 4

Isabella Feil

1 January 1970

Based on User reviews:

45

Spice

49

Sweetness

53

Sourness

41

mins

Prep time (avg)

5.3

Difficulty

Ingredients:

1.75 cups

Whole Milk (at room temperature)

1 cup

Sugar

6.5 cups

All-Purpose Flour

2 tsps

Salt (fine)

1 large

Egg (lightly beaten)

1

Vegetable Oil (for brushing)

1

Sea Salt (flaky, for topping)

Directions:

1

Heat 1/2 cup milk until lukewarm (105 degrees F to 110 degrees F)

2

Pour into the bowl of a stand mixer fitted with the dough hook attachment, sprinkle in the sugar and yeast and let stand until foamy, about 5 minutes

3

Add the softened butter, about half each of the flour and remaining milk, and the fine salt; mix on medium speed until incorporated, about 1 minute

4

Add the egg and mix until incorporated, then add the remaining flour and milk; knead on medium-high speed until the dough is smooth and pulls away from the bowl, about 5 minutes (it will still be sticky)

5

Lightly brush a large bowl with vegetable oil and add the dough

6

Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours

7

Lightly brush two 12-cup muffin pans with some of the melted butter

8

Line a baking sheet with parchment paper

9

Punch down the dough

10

Tear off about 1 tablespoon of dough and roll into a ball, then put on the prepared baking sheet; repeat with the remaining dough

11

Dip the dough balls in the remaining melted butter, letting the excess drip off, and arrange 3 balls in each muffin cup to make a clover shape

12

Cover the pans loosely with plastic wrap and let rise in the refrigerator, at least 8 hours or up to 1 day

13

Cover and refrigerate the remaining melted butter

14

Position racks in the lower and upper thirds of the oven and preheat to 375 degrees F

15

Remove the muffin pans from the refrigerator, uncover and let stand at room temperature, 1 hour

16

Sprinkle with sea salt and bake, rotating the pans halfway through, until the rolls are golden, 15 to 20 minutes

17

Melt the reserved butter, then brush on the hot rolls while still in the pan

18

Serve or let cool and freeze

19

Photograph by Con Poulos