These have become my most requested Thanksgiving Rolls. They are buttery and fluffy and great for dipping into sauces and everything else. The recipe is a modification of the Bobby Flay’s Parker House rolls but I have found that adding butter and a fold into the process makes them better.
Thanksgiving Parker House Rolls
This is a modified Bobby Flay / Food Network Recipie
Ingredients
- 1 1/2 cup milk
- 1 stick butter + 2 extra tablespoons
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup warm water
- 3 eggs beaten
- 1 1/2 tsp salt
- 6 cups flour More is sometimes necessary
Instructions
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Place milk in small saucepan and bring to simmer, stir in 1 stick of butter and melt, add in sugar.
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Place water in bottom of mixing bown and and yeast to bloom
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Add 1/2 of the flour
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Add the liquid mixture and bring together. Add flour to form a solid dough
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Remove from mixing bowl and hand kneed for 5 minutes adding flour until you get a slightly sticky dough that can form into a smooth ball.
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Put dough in a bowl and let rise until it doubles (say 60-75 minutes).
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Melt the extra butter
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Punch down and cut into 24 equal pieces
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Roll each piece into a ball, flatten , brush with melted butter and then fold and reform to a ball. Place into a rimmed pan.
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Let rise again for 30-40 minutes
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Preheat oven to 350 degrees
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Bake for 20 minutes or until golden brown. Brush with butter and serve,
