halfbakedharvest4.5
Buttery Parker House Rolls.
Recipe from Kind Arthur. Every good holiday table needs a basket full of warm, buttery rolls!
👥 16 Servings⏱️ Prep & Cook: 3h 10m🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 3 tablespoons melted butter at the end), mixing to form a shaggy dough. Note: to speed the rising process, whisk together the milk and egg, and heat gently just enough to remove the refrigerator chill; then add to the remaining ingredients.
butter3 tablespoonstablespoons to 4 butter, melted; for brushing on rolls3 1/2milk1 cuplarge egg1
2
Knead the dough, by hand (⏱️ 10 minutes) or by machine (7 to ⏱️ 8 minutes) until it's smooth.
3
Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for ⏱️ 90 minutes; it'll become quite puffy, though it probably won't double in bulk. Note that the dough takes quite awhile to get going; after ⏱️ 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.
4
Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.
5
Brush the dough all over with a light coating of the melted butter. You'll have melted butter left over; save it to brush on top of the baked rolls.
butter3 tablespoonstablespoons to 4 butter, melted; for brushing on rolls3 1/2
6
Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.
7
Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 16 rolls in all. Alternately you can roll each rectangle of dough into a coil as you would a cinnamon roll.
8
You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
9
Cover the pan, and let the rolls rise for about ⏱️ 45 minutes to ⏱️ 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F.
10
Bake the rolls for 20 to ⏱️ 25 minutes, until they're golden brown and feel set.
11
Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
butter3 tablespoonstablespoons to 4 butter, melted; for brushing on rolls3 1/2
Nutrition Facts
calories
336 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
3 g
sodium Content
234 mg
protein Content
4 g
cholesterol Content
23 mg
carbohydrate Content
23 g
saturated Fat Content
3 g
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