Receiving Instructions

Store unopened for up to 24 months.

Preparation Instructions

Ingredients

6 Tbs. (3/4 stick/60g) unsalted butter, plus more for greasing
1/4 cup (60ml) warm water (110°F–120°F/43°C–49°C)
Active dry yeast (included)
1 Tbs. sugar
Parker House Roll Mix (included)
2/3 cup (160ml) warm milk (110°F–120°F/43°C–49°C)
1 large egg, room temperature
All-purpose flour, as needed
Flaky sea salt (optional)

Directions

In small saucepan or microwave-safe bowl, melt 4 Tbs. (1/2 stick/60g) butter. Set aside.
Put water in small bowl. Sprinkle yeast and sugar over water, whisk well and let stand for 15 minutes. Yeast should begin to form creamy foam on surface of water.
In bowl of stand mixer fitted with paddle attachment, add roll mix and yeast mixture, then beat on low speed until blended, approx. 1 minute. Dough will be crumbly.
Add milk, egg and melted butter.
Attach dough hook to stand mixer and mix on low speed until dough is smooth and elastic, approx. 5–6 minutes.
Using bowl scraper, turn dough onto lightly floured work surface. Knead dough briefly and form into ball.
Place dough in lightly oiled bowl, turning to coat. Cover bowl with plastic wrap and let it stand in warm place until dough doubles in size, approx. 1–2 hours.
Once doubled, gently punch down dough.
Generously butter 9" (23cm) sq. baking pan.
On lightly floured work surface, roll dough into 12" (30cm) rope.
Using bowl scraper or knife, divide into 12 equal pieces, approx. 2 oz. (60g) each.
Shape each piece into taut ball, making 12 equal dough balls.
Arrange dough balls in prepared pan in 3 rows of 4.
Cover pan tightly with plastic wrap and let it stand in warm place until rolls have doubled in size, approx. 35–45 minutes.
Position rack in center of oven and preheat to 375°F (190°C).
In small saucepan or microwave-safe bowl, melt remaining 2 Tbs. butter. Gently brush rolls with half of melted butter and sprinkle with flaky salt, if desired.
Bake until rolls are golden brown, approx. 18–20 minutes.
Invert rolls onto wire rack and turn them right-side up onto another rack.
Let rolls cool slightly, then brush with remaining melted butter before serving warm.

Williams Sonoma Parker House Rolls Baking Mix