Cranberry Parker House Rolls
M. Clark, New York Times, 2008
Cranberry Butter (make while dough is rising)
1 lb fresh cranberries
1 c sugar
2 c softened unsalted butter
1/2 c sugar
Place cranberries, 1/2 c water, and the sugar in a medium saucepan
over low heat. Simmer, stirring occasionally for 30 min until berries
are mushy and water is gone. Cool.
Beat butter on low speed of mixer. Add cranberries and beat until well
combined. Cover and keep at room temperature until used.
Rolls
1/4 oz dry active yeast
3 T sugar
1 c milk, room temperature
2 large eggs, lightly beaten
5 c AP flour
1 T kosher salt
1/2 c unsalted butter, cubed, room temperature
Cooking spray
In electric mixer bowl combine yeast with 1/4 c tepid water and a
pinch of sugar. Stir until yeast dissolves and let stand until mixture
is foamy, 10 min. Add milk, eggs, and 3 T sugar and mix until combined
on low speed. Add flour 1/2 c at a time. Sprinkle in the salt and mix
until dough forms a ball, 3-5 min. While mixer is running, add butter
cubes one at a time. Mix until butter is completely incorporated and
glossy dough comes away from the bowl, 3-5 min.
Spray a large bowl with nonstick spray. Place the ball of dough in the
bowl, spray plastic wrap with nonstick spray and cover dough. Allow
dough to double at room temperature, about 2-1/2 hr.
Lightly coat 24 muffin cups with nonstick spray. Turn out doubled
dough onto lightly floured surface and divide in 8 pieces. Roll each
piece into a 6 inch long cylinder. Cover 7 of the cylinders with
plastic wrap while working.
Cut the reserved cylinder into 6 round pieces, about 1" thick. Roll
each into a ball and flatten with your hands into a 2-1/2"
round. Spread about 2 tsp cranberry butter on each and place in muffin
cup, butter side up. Repeat with the next cylinder, placing the rounds
butter side down on top of the rolls in the tin. Press an indentation
in the center of each roll with your thumb. Place a dot of cranberry
butter in the indentation. Loosely cover muffin tins with plastic
wrap.
Preheat oven to 350F. Allow rolls to rise until they reach the edge of
the muffin tin, 30 min. Uncover and bake rolls until golden brown,
about 22-28 min. Turn rolls out of tins, serve warm with cranberry
butter.
Can be frozen before rising. Thaw and rise before baking.