Williams-Sonoma’s Everything Parker House Rolls
Parker House Rolls get the trendy “everything” treatment from Williams-Sonoma’s test kitchen. Makes 24 rolls
INGREDIENTS
1½ cups whole milk
½ cup unsalted butter, cut into 8pieces, plus 2tablespoons butter, melted 4½ teaspoons active dry yeast
4 cups all-purpose flour
3 tablespoons sugar
1 tablespoon kosher salt
Oil
1½ teaspoons Maldon or other flaky sea salt
½ teaspoon dried onion flakes
½ teaspoon dried garlic flakes
1 teaspoon white sesame seeds
DIRECTIONS
In a small saucepan over medium heat, combine the milk and 1⁄2 cup butter. Warm until the butter has melted, about 7minutes. Remove from heat and let cool until the mixture registers 105to 115 degrees on an instant-read thermometer. Add the yeast and stir until dissolved. Let stand for 10 minutes.
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar and salt; beat on low speed until combined, about 30seconds. Add milk mixture; continue to beat on low speed until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4to 5minutes.
Remove the dough from the mixer bowl, oil the inside of the bowl, and return the dough to the bowl. Cover the bowl 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 9-by-13-inch baking pan. On a lightly floured work surface, roll each piece of dough into a log 12inches long. Using a pastry scraper, divide each log into 12equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.
Arrange the dough balls in the prepared baking pan, making 4 rows of 6 balls each. Cover the pan tightly with plastic wrap and let the balls rise in a warm place for 30minutes.
In a small bowl, combine the sea salt, onion flakes, garlic flakes and sesame seeds.
Heat oven to 375 degrees.
Remove the plastic wrap from the pan. Brush the tops of the rolls with 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 190degrees, 18to 20minutes. Invert the rolls onto a wire rack, remove the pan, then turn the rolls right side up onto another rack. Cool slightly before serving.
— From Williams-Sonoma’s “The Best of Thanksgiving:
Recipes and Inspiration for a Festive Holiday Meal”