In stock
SKU
7079-d-1

7079 Parker House Rolls with Everything and More (and a Secret Salami Bottom)

7079 Parker House Rolls with Everything and More (and a Secret Salami Bottom)

Parker House Rolls with Everything and More (and a Secret Salami Bottom)

 Makes 24

 

24 slices of salami

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

4-5 cups all-purpose flour

2 Tbs. Everything and More (7079)

 

  1. Line a sheet pan with parchment paper and line the salami slices in 4 rows of 6, with the salami slices nearly touching.

  2. Place yeast and warm water in bowl of stand mixer and let sit for about 5 minutes, or until some bubbles appear.

  3. 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 in the eggs with a fork.

  4. 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.

  5.  Heat oven to 350F.  Divide the dough into 24 even portions and roll into balls.  Place one ball of dough on each slice of salami and cover loosely with plastic wrap.  Melt butter, brush the rolls, and save any leftover butter.  Let rise for 1.5 to 2 hours, or until rolls are starting to touch each other.  Brush with remaining butter and sprinkle evenly with Everything and More.  Bake 20-25 minutes, or until golden brown.  Transfer to a rack and serve warm

 

 

 

 

More Information
SKU 7079-d-1
Ingredients

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Tips Notes

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Prep Time 2.5 Hours
Cook Time 30 minutes
Total Time 2.5 Hours
Yield 24 servings
Level Easy
Credits Chef Fiona Kennedy
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