Named for the Parker House Hotel in Boston where they originated in the 1870s, these buttery rolls go well with any Southern spread.
Parker House Skillet Rolls
Makes about 48
Ingredients
- 1½ cups whole milk, divided
- ¼ cup sugar
- 2 teaspoons active dry yeast
- 4 to 4½ cups all-purpose flour, divided
- 6 tablespoons unsalted butter, melted, plus more for brushing
- 2 large eggs
- 1 tablespoon kosher salt
- ½ cup plus 1 teaspoon unsalted butter, softened and cut into 48 cubes
Instructions
- In a small bowl, whisk together ½ cup milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Stir ½ cup flour into yeast mixture.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined. Add yeast mixture, beating to combine. Add 1 cup flour and salt; beat to combine. Gradually add remaining 3 cups flour, one cup at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, ¼ cup at a time, until it comes together.)
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 2 to 2½ hours.
- On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
- Spray 2 (12-inch) cast-iron skillets with cooking spray. Roll one half of dough into a 14x12-inch rectangle, about ¼ inch thick. Using a 2½ -inch round cutter, cut dough, rerolling scraps as needed. Repeat with remaining dough.
- Brush each circle with melted butter, and place one cube of softened butter on bottom half of each one. Fold circles over, and press to seal. Place in prepared skillets. Cover and let stand in a warm, draft-free place (75°) until puffed, about 30 minutes.
- Preheat oven to 350°. Brush rolls with melted butter, and bake until golden brown, 20 to 25 minutes. Brush with additional melted butter.
