Parker House Rolls

Ingredients

• •1 envelope active dry yeast
• •1 cup whole milk
• •¼ cup vegetable shortening
• •3 tablespoons sugar
• •1½ teaspoons kosher salt
• •1 whole large egg
• •3½ cups all-purpose flour
• •¼ cup unsalted butter
• •1 pinch Flaky sea salt

Cooking Instructions

1. 1.

   Whisk 1 envelope active dry yeast and 1/4 cup warm water (110°F-115°F) in a small bowl; let stand for 5 minutes.

   5 min

2. 2.

   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.

   95 min

3. 3.

   Preheat oven to 350°F. Melt 1/4 cup unsalted butter in a small saucepan. Lightly brush a 13x9" 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" rectangle.

   15 min

4. 4.

   Cut lengthwise into three 2"-wide strips; cut each crosswise into three 4x2" rectangles. Brush half of each (about 2x2") with melted butter; fold unbuttered side over, allowing 1/4" 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.

   30 min

5. 5.

   Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle flaky sea salt (such as Maldon) over. Serve warm.

   30 min