Fannie Farmer Parker House Rolls |
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Prep Time: 180 Minutes Cook Time: 30 Minutes |
Ready In: 210 Minutes Servings: 36 |
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Found in Bon Appetit, originally in The Fannie Farmer Baking Book, 1984 Ingredients:
1 (1/4 ounce) envelope active dry yeast |
1/4 cup warm water, 110 - 115 degrees |
1 cup whole milk |
1/4 cup shortening |
3 tablespoons sugar |
1 1/2 teaspoons kosher salt |
1 large egg, at room temperature |
3 1/2 cups all-purpose flour, plus more for dusting surface |
1/4 cup unsalted butter |
sea salt |
Directions:
1. Whisk yeast and water in small bowl; let stand for 5 minutes. Heat milk in small saucepan over medium til just warm. Combine shortening, sugar, and salt in large bowl. Add warm milk; whisk to blend, breaking up shortening into small clumps (it may not melt completely).
2. Whisk in yeast mixture and egg. Add flour; stir vigorously with wooden spoon til dough forms. Knead dough with lightly floured hands on lightly floured surface until smooth, 4-5 minutes.
3. Transfer to lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temp til doubled, about 1 1/2 hours.
4. Preheat oven ot 350. Melt butter in small saucepan. Lightly brush a 13x9 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 12x6 rectangle.
5. Cut lengthwise into three 2 wide strips; cut each crosswise into three 4x2 rectangles. Brush half of each with melted butter; fold unbuttered side over, allowing 1/4 overhang. Place flat in 1 corner of the 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 butter; loosely cover with plastic wrap and chill for 30 min or up to 6 hours.
6. Bake rolls until golden and puffed, 25-35 minutes. Brush with butter; sprinkle with sea salt.
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