Ingredients: |
Ingredients:
5½ cups all-purpose flour, plus more for work surface
½ cup sugar
2 teaspoons salt
2 (¼-ounce) packets instant yeast
1 cup (2 sticks) unsalted butter, softened, plus more for bowl
2 cups hot water
1 large egg
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Directions: |
Directions: 1. In a large bowl combine 2¼ cups flour, sugar, salt and yeast. Use an electric mixer to mix in 1 stick butter. With mixer on low, slowly pour in hot water. Add egg and beat 2 minutes on medium, occasionally scraping sides of bowl. Add ¾ cup flour and beat 2 minutes, occasionally scraping sides of bowl. Use a spoon to stir in 2½ cups flour and form a soft dough.
2. Turn dough onto a lightly floured surface. Use your hands to knead dough until smooth and elastic, about 10 minutes, working in no more than ½ cup flour while kneading. Shape dough into a ball. Place in a greased large bowl and flip dough to grease top. Cover bowl with a kitchen towel. Let sit in a warm place until dough doubles in size, about 1½ hours.
3. Use your fist to punch down center of dough, then fold edges in. Turn dough onto a lightly floured surface. Gently knead to form a smooth ball. Cover dough with inverted bowl and let rest 15 minutes.
4. Preheat oven to 400 degrees. Melt remaining butter in a saucepan, then let cool to room temperature. Place dough on a lightly floured surface and roll out until ½-inch thick. Use a floured 2¾-inch round glass or cutter to cut dough into circles.
5. Dip both sides of dough rounds in melted butter, then fold in half and arrange on a greased baking sheet so rounds nearly touch. Let sit, covered with a kitchen towel, in a warm place until dough doubles in size, 40 minutes. Bake until golden, 15-18 minutes.
—Adapted from Omni Parker House, Boston |
This recipe for Parker House Rolls is from