Recipes Breads Yeast Breads Everything Parker House Rolls

Everything Parker House Rolls

Everything Parker House Rolls is rated 4.8 out of 5 by 4.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 12

These “everything” rolls have it all: an irresistibly light and fluffy texture plus a crunchy topping of sea salt, onion flakes, garlic flakes and sesame seeds. What’s not to love?

Ingredients:

  • 1 1/2 cups (12 fl. oz./375 ml) milk
  • 8 Tbs. (1 stick) (4 oz./125g) unsalted butter, cut into 8 pieces,
      plus 2 Tbs. melted unsalted butter
  • 4 1/2 tsp. active dry yeast
  • 4 cups (20 oz./625 g) all-purpose flour, plus more for dusting
  • 3 Tbs. sugar
  • 1 Tbs. kosher salt
  • 1 1/2 tsp. Maldon sea salt
  • 1/2 tsp. dried onion flakes
  • 1/2 tsp. dried garlic flakes
  • 1 tsp. white sesame seeds

Directions:

In a small saucepan over medium heat, combine the milk and the 8 Tbs. (4 oz./125 g) butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F (40° to 46°C). Add the yeast and stir until dissolved. Let stand for 10 minutes.

In the bowl of an electric mixer fitted with the dough hook, combine the 4 cups (20 oz./625 g) flour, the sugar and kosher salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. Divide the dough in half.

Grease a 13-by-9-inch (33-by-23-cm) baking pan. On a lightly floured work surface, roll each piece of dough into a log 12 inches (30 cm) long. Using a pastry scraper, divide each log into 12 equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.

Transfer the dough balls to the prepared baking pan, arranging them so there are 4 rows of 6. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. In a small bowl, combine the Maldon sea salt, onion flakes, garlic flakes and sesame seeds.

Preheat an oven to 375°F (190°C).

Remove the plastic wrap from the pan. Brush the tops of the rolls with the 2 Tbs. melted butter and sprinkle with the sea salt mixture. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 190°F (88°C), 18 to 20 minutes. Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving. Makes 24 rolls.

Williams-Sonoma Kitchen.

Rated 5 out of 5 by from Chewy moist delicious! These were the best! I used bread flour instead and they came out perfect with that perfect chewy, yeasty taste you want in rolls. The bonus is the house smelled amazing :)
Date published: 2016-01-13
Rated 5 out of 5 by from Tasty Rolls I find that these rolls were easy to make if you are generally used to using yeast. I did not put as much of the seasonings on top due to the concern over saltiness. Overall they came out nice and fluffy and soft. I paired them with some fennel butter which everyone loved. You could change the herbs on top to adapt it the way you like. A nice homemade side dish for any table.
Date published: 2016-01-04
Rated 4 out of 5 by from Good but too salty These rolls were fun to make, but for the "everything", I would definitely cut in half the Maldon salt. The salt overpowered the other ingredients. Also, don't invert the rolls as directed to do when the rolls are out of the oven. If you do, most of the "everything" ends up on your counter instead of the rolls. I'll make these again for sure but with much less salt.
Date published: 2014-11-10
Rated 5 out of 5 by from Just like the photo These rolls were extremely gratifying to make. Easy, quick and with a great result. Truly as pretty as the photo.
Date published: 2012-11-30
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