7029 Farmers Poultry Seasoning - Herbed Parker House Rolls
Herbed Parker House Rolls
1 packet active dry yeast (7 grams)
¼ cup room temperature water
1 cup whole milk
1 stick unsalted butter plus 3 Tbs. for brushing
3 Tbs. sugar
1 tsp. salt
2 egg yolks
2 Tbs. Farmer’s Poultry Rub (7029)
4-5 cups all-purpose flour
- Place yeast and warm water in bowl of stand mixer and let sit for about 5 minutes, or until some bubbles appear.
- Place milk, 1 stick of butter, sugar, and salt in small pot over medium heat and warm mixture just until butter melts. Let mixture cool until it feels just warm to the touch and add it to the yeast in the stand mixer. Stir the eggs and Farmer’s Poultry Rub in with a fork.
- Attach the dough hook to the stand mixer and add 4 cups of flour. Start mixing on medium-low speed until you have a smooth dough. You are looking for a slightly tacky, but not super sticky dough, so add more flour if your dough is too wet. Transfer dough to a large oiled bowl, turn dough to coat with oil, cover with plastic wrap and let rise for 1.5-2 hours or until nearly doubled.
- Grease a 9x13 pyrex dish. Heat oven to 350F. Divide the dough into 24 even portions and roll into balls. Place the dough balls in the dish and cover loosely with plastic wrap. Let rise for 1.5 to 2 hours, or until rolls are starting to touch each other. Melt butter, brush the rolls, and save any leftover butter. Bake 20-25 minutes, or until golden brown, and brush with the remaining butter. Transfer to a rack and serve warm.
|Prep Time||2.5 Hours|
|Cook Time||30 minutes|
|Total Time||2.5 Hours|
|Credits||Chef Fiona Kennedy|