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Parker House Rolls

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Yields: 18 servings
Prep Time: 0 hours 10 mins
Total Time: 4 hours 40 mins
1 c.

evaporated milk

2 tbsp.

sweetened condensed milk


(0.25-oz.) package active dry yeast

7 tbsp.

butter, softened, divided

2 1/2 c.

all-purpose flour

2 tsp.

kosher salt, plus more for sprinkling

Egg wash, for brushing

  1. In a medium microwave-safe bowl, combine milks and microwave until lukewarm (100°-110°), about 15 seconds. Gently stir in yeast and let sit until foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with a dough hook, add in yeast mixture, 4 tablespoons butter, flour, and salt. Mix on low until a rough dough forms, then increase speed to medium. Continue to mix until dough pulls clean away from the side of the bowl, about 15 minutes. Scrape occasionally with a bowl scraper if necessary.
  3. Transfer dough onto a floured surface and knead until dough is smooth and only slightly tacky. Return dough to bowl and cover with plastic wrap. Let rise until doubled in size, 1 hour to 1 hour 30 minutes.
  4. Turn dough out onto a lightly floured surface and roll out to ½” thick. Using a 2 ½” round cutter, cut out as many rounds as possible. Gather scraps and gently pat into rounds.
  5. In a small microwave-safe bowl, melt remaining 3 tablespoons butter. Grease a 9”-x-13” baking pan with 2 tablespoons melted butter. Using a chopstick or the handle of a wooden spoon, indent the middle of each dough round. Brush tops of dough with remaining tablespoon melted butter and fold each over in half along the indentation, pressing down gently to seal the fold.
  6. Place rolls into prepared pan ½” apart. Cover with plastic and let proof until doubled in size, 45 minutes to 1 hour. 
  7. Preheat oven to 375°. When ready to bake, brush tops of rolls with egg wash and sprinkle lightly with salt.
  8. Bake until tops are golden and internal temperature of rolls reaches 200° to 208°, about 24 minutes.

Chelsea Lupkin
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USA Pan Bakeware Rectangular Cake Pan, 9 x 13
$21.76 (19% off)

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