KHALIL HYMORE'S PARKER HOUSE ROLLS

Khalil Hymore's Parker House Rolls image

Provided by Martha Stewart

Time 2h50m

Yield Makes 24

Number Of Ingredients 7

1 1/2 cups whole milk, warmed (100 to 110 degrees)
2 1/4 teaspoon active dry yeast, from one packet
4 cups all-purpose flour, spooned and leveled
5 tablespoons unsalted butter, cut into pieces, plus 4 tablespoons, melted
2 1/4 teaspoons coarse salt, plus more for spinkling
1 1/2 teaspoons sugar
Nonstick cooking spray

Steps:

In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.
Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).
Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.
Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.

Nutrition Facts : Calories 129 g, Fat 5 g, Fiber 1 g, Protein 3 g, SaturatedFat 3 g