* Exported from MasterCook *
Rolls, Caraway Parker House
Recipe By : Grace Parisi
Serving Size : 24 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted
Amount Measure Ingredient -- Preparation Method
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1 tablespoon active dry yeast
2 tablespoons sugar
1/4 cup water -- warm
1 1/2 cups milk
2 sticks unsalted butter -- softened, plus more for the pan
5 1/2 cups bread flour
2 1/2 teaspoons kosher salt
2 large eggs -- beaten
1 teaspoon caraway seeds
1 teaspoon sea salt -- coarse, crushed
The Parker House Hotel in Boston claimed to have invented these
famously buttery pull-apart rolls. To create their unique shape,
Grace Parisi forms the dough into rounds, folds them in half,
arranges in a dish and bakes. Using a metal pan gives the edges of
the rolls a nice crust while the inside stays puffy and moist. Bread
flour makes the rolls pleasantly chewy, but all-purpose flour works well too.
Active: 45 mins
Total: 4 hrs
In a small bowl, combine the yeast with the sugar and warm water and
let stand until foamy, 5 minutes. In a medium saucepan, heat the milk
with 10 tablespoons of the butter until just melted. Remove the
saucepan from the heat and let cool slightly. Stir in the foamy yeast mixture.
In the bowl of a standing electric mixer fitted with the dough hook,
combine the flour with the kosher salt. With the machine on,
gradually add the warm milk mixture and the eggs and beat at medium
speed until a smooth, silky dough forms, about 10 minutes. Transfer
the dough to a lightly oiled bowl, cover with plastic wrap and let
rise until doubled in bulk, about 1 hour.
Lightly butter a 9-by-13" metal baking pan. In a small saucepan, melt
the remaining 6 tablespoons of butter over moderate heat. Punch down
the dough and divide it into 24 pieces. Let the pieces rest for 5
minutes. Roll each piece of dough into a ball. Using buttered
fingers, press the balls into 3" rounds. Brush all over with some of
the melted butter and fold each one in half. Arrange the rolls in the
prepared pan, seams down, in even rows. Brush any remaining melted
butter over the rolls. Cover loosely with plastic wrap and let rise
until nearly doubled in bulk, about 1 hour.
Preheat the oven to 350F. Sprinkle the rolls with the caraway seeds
and sea salt and bake in the center of the oven for 50 minutes, until
puffy and golden. Transfer the pan to a rack and let cool for 15
minutes. Invert the rolls onto a platter, then invert them again onto
the rack. Let cool slightly before serving.
Make Ahead: The rolls can be stored in an airtight container for up
to 3 days at room temperature. Rewarm before serving.
S(Internet address):
https://www.foodandwine.com/recipes/caraway-parker-house-rolls
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Per Serving (excluding unknown items): 202 Calories; 9g Fat (40.8%
calories from fat); 5g Protein; 25g Carbohydrate; trace Dietary
Fiber; 40mg Cholesterol; 289mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat; 0
Other Carbohydrates.
NOTES : 2021 - 0714