Servings: about 14 to 16 rolls
Prep Time: 25 minutes
Proofing Time: Around 2 hours
Bake Time: 20 to 30 minutes
Good bread is a thing that has and will always stand to the test of time. They are comforting, visually appealing and the smell is soul warming.
Parker house rolls have been around for decades and have somewhat of a cult like following. They can be found in diners, steak houses and fine dining restaurants all over the United States.
If you're a fan of my page, you know that I always try and work animal fats into my baked goods. It's abother way to utilize all parts of an animal "which we all should be trying to do" out of respect for the animals (and because it's delicious).
Here the duck fat is worked into the dough. You can also brush duck fat onto the rolls, as I do with butter after they are cooked (although they may be a little greasy). If you don't have any duck fat, you can also use rendered bacon, bear and goose fat to work into the dough. If you find yourself without any rendered animal fat at all, you can simply use some good butter.
These rolls already have a little sweetness on their own due to the sugar content in the dough. But if you like them sweet, feel free to brush on some warm honey, maple syrup or sorghum when they are fresh out of the oven.
I altered the traditional folding technique of Parker house rolls due to the complexity of explaining how to do so through written form. If you're wanted the traditional method of folding the dough, there should be some posts out on the web that cover this.
I used smoked salt in my recipe to add more of a savory flavor to pair with roasted meats. Maple sugar is a really great addition as well. Feel free to use regular kosher salt.
As a way to incorporate more flavor during the holidays, I'll brush the bread with the leftover butter that I use to smoke my wild turkey breasts. To do this, I strain the butter while it's still melted and then place in the refrigerator. The butter will solidify and the water will separate. Scoop out the butter and discard the water. Melt the butter into be microwave and then brush on the rolls. You can also use this as a spread when it's in its softened form.
3 cups all purpose flour
2 1/2 teaspoons all purpose flour
2 1/2 teaspoons instant yeast
3 tablespoons sugar (maple sugar is my goto)
1 1/2 teaspoons smoked salt (regular kosher is fine)
3/4 cups instant mashed potato flakes
2 tablespoons duck fat
2 tablespoons melted butter (salt free)
1 cup whole milk
4 tablespoons (half stick) of unsalted butter for brushing (do not mix into the dough)
Mix milk, eggs, salt, sugar, duck fat and the 2 tablespoons of melted butter into a microwave safe bowl. Microwave for 30 seconds to take some chill out of the mixture. Add the yeast and stir to combine.
Add the milk mixture to the bowl of a stand mixer. Add the flour and potato flakes to the bowl. With a dough hook attachment, mix on medium low speed for about 8 minutes until a smooth dough is formed. It should be just pulling away from the sides of the mixing bowl. If the dough appears to be too wet/sticky, add in a tablespoon of flour at a time until the dough pulls away from the mixing bowl after mixing.
Lightly grease large mixing bowl. Place the dough in the bowl and cover the bowl with a towel. Place in a warm section of your house and let the dough proof, until it has doubled in size. This will take about 1.5 hours.
Press down on the dough with your hand to release the gases.
Grease a large baking dish or sheet pan and set aside. You'll be placing the dough on it after you've assembled the rolls.
Lightly dust a work surface with flour. You're wanting to dust about a 14x14 inch work surface in which you'll be rolling the dough out on.
Place the dough onto the floured work area and shape into a rectangle that's about 12 x 14 inches in size.
Lightly brush the dough with butter.
Using a kitchen knife, cutting vertically, cut around 2 inch even strips of dough. See picture below the directions.
Now, cutting horizontally, cut all of the strips down the middle. See picture below.
Roll each dough strip up "like a fruit roll-up". See picture below.
Place the dough rolls seam side down on the baking vessel, so that all of the rolls are touching one another.
Cover the baking vessel with a towel and let the bread rise for 45 minutes.
Pre-heat your oven while the dough is rising.
Brush the rolls with butter or duck fat and then bake for about 20 to 25 minutes. The rolls should be set and browned.
This is an optional step, but I like to brush with butter and sprinkle with kosher sea salt as soon as the come out of the oven.