Parker House Rolls

Source: King Arthur Baking

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 16 rolls

Total time: 3 hours

INGREDIENTS

• 3 cups all-purpose flour
• 2 1/2 teaspoons instant yeast
• 3 tablespoons granulated sugar
• 1 1/4 teaspoons salt
• 3/4 cup dried potato flakes 
• 3 tablespoons butter, at room temperature
• 1 cup milk, room temperature
• 1 large egg, room temperature
• 1/4 cup butter, melted; for brushing on rolls

DIRECTIONS

• In a large mixing bowl, combine all the ingredients until a shaggy dough is formed, then knead until smooth.
• Let the dough rise in a lightly-greased bowl for about an hour and a half. Note that it won’t rise much at first, and will get puffy but won’t quite double in size.
• On a greased work surface, divide the dough in half and shape each into an 8×12″ rectangle.
• Brush the top of each rectangle with the melted butter, reserving some to brush on top after the rolls have baked.
• Cut the rectangles in half lengthwise, to make four 4×12″ rectangles. Fold each one lengthwise, not quite in half, leaving a 1/2″ edge sticking out on the bottom.
• Cut each folded rectangle cross-wise into four pieces, making a total of 16 rolls.
• Lightly grease a 9×13″ pan and arrange the rolls in 4 rows of 4, flipping each over so the non-folded side is facing up, and facing them so the long sides go down the longer side of the pan. Gently flatten them so they mostly cover the bottom of the pan.
• Cover and let rise 45 minutes, and preheat the oven to 350 degrees F.
• Bake 20 to 25 minutes, until golden.
• Remove from the oven and brush the tops with melted butter.
• Pull apart and serve with New England clam chowder.