As your family gathers around the dining table this year for your Turkey Day feast, what recipes and dishes will you be making? Are they treasured family recipes that have been passed down from generation to generation, or will you be adding a new favorite this year?
Our meal always consists of a very traditional New England spread...Sweet Potato Souffle, Maple-Glazed Roast Turkey, Homemade Cranberry Sauce, Cornbread Dressing with Sausage, Broccoli & Cheese Casserole, Creamed Corn, an array of different desserts, and ROLLS...you can't forget the rolls! After all, yeast rolls make for a PERFECT leftover turkey sandwich the next day. And folks, leftover turkey sandwiches is where it's at!
I stumbled upon this recipe for Parker House Rolls in the November 2012 issue of Bon Appetit magazine. The magazine's Features Editor, Carla, included this recipe along with a story of how she first made these rolls for her family's Thanksgiving feast 15 years ago. She originally found them in The Fannie Farmer Baking Book from 1984, and they've been her favorite ever since.
You've probably already got most, if not all, of the ingredients this recipe calls for. It's a simple one that's difficult to mess up. They came out delicious and might just make an appearance of their own on my Thanksgiving table. :)
Bon Appetit, my friends!
Parker House Rolls
Adapted from: Bon Appetit magazine, November 2012
1 envelope active dry yeast
1 envelope active dry yeast
1 cup whole milk
1/4 cup vegetable shortening
3 tbsp sugar
1 1/2 tsp kosher salt
1 room temperature large egg
3 1/2 cups all purpose flour
1/4 cup unsalted butter
flaky sea salt
Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°-115°) in a small bowl; let stand for 5 minutes.
Heat 1 cup whole milk in a small saucepan over medium heat until just warm. Combine 1/4 cup vegetable shortening, 3 tablespoons sugar, and 1 1/2 teaspoons kosher salt in a large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely). Whisk in yeast mixture and 1 room-temperature large egg. Add 3 1/2 cups all-purpose flour; stir vigorously with a wooden spoon until dough forms. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.
Preheat oven to 350°. Melt 1/4 cup unsalted butter in a small sauce-pan. Lightly brush a 13x9-inch baking dish with some melted butter. Punch down dough; divide into 4 equal pieces. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.
Cut lengthwise into three 2-inch-wide strips; cut each crosswise into three 4x2-inch rectangles. Brush half of each (about 2x2-inch) with melted butter; fold unbuttered side over, allowing 1/4-inch overhang. Place flat in 1 corner of dish, folded edge against short side of dish. Add remaining rolls, shingling to form 1 long row. Repeat with remaining dough for 4 rows.
Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.
Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt over. Serve warm.