Last week was a cold one with a little snow thrown in. And although that meant I was indoors all day and had time to prep a more complicated meal, this week was just asking for a simple beef stew simmering on the stove. Comfort food. I did make the effort for these yummy Parker House Rolls – steamy and hot with butter. Not bad for dessert either with some jam. I may have momentarily forgotten about the fact that yeast dough rises when I was forming them, and then would rise again as they baked, so we had some pretty large rolls. : ) Keep that in mind, because the recipe doesn’t state what size to make your rolls. And being that the (currently) two of us can’t eat an entire pan of rolls, we froze half for later. You could also freeze them pre-baked, which I would have done if I had thought about it.
BOBBY FLAY’S PARKER HOUSE ROLLS
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flourDirections
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.