You all know, I'm not a big bread-baker. But when I do, it's more often than not dinner rolls. I made these last Thanksgiving and never got around to posting the recipe.
They turned out well, although not as picture perfect as the ones on the Sonoma webpage. Honestly, don't you sometimes wonder if they had to bake all afternoon to get those perfectly shaped and evenly browned rolls? I'd love to be behind the scenes on a shoot just to see what they do. Some of you have published cookbooks, what say you?
Oh well, the house was fragrant with that lovely yeast aroma while they were baking and they were lovely and light. The touch of salt, garlic and onion on top was a great idea. I froze a batch too. My old holiday standby has always been my recipe for cloverleaf rolls; time for a change.
Lordy, I do love hot yeast rolls!
Everything Parker House Rolls
From the Williams Sonoma Kitchen
1 1/2 cups milk
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces, plus 2 tablespoons melted butter
4 1/2 tsp. active dry yeast
4 cups all-purpose flour, plus more for dusting
3 tablespoons sugar
1 tablespoons kosher salt
1 1/2 teaspoons Maldon sea salt
1/2 teaspoons dried onion flakes
1/2 teaspoons dried garlic flakes
1 teaspoons white sesame seeds
In a small saucepan over medium heat, combine the milk and the 8 Tbs. butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F. Add the yeast and stir until dissolved. Let stand for 10 minutes.
In the bowl of an electric mixer fitted with the dough hook, combine the 4 cups flour, the sugar and kosher salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour.
Divide the dough in half.
Grease a 13-by-9-inch baking pan. On a lightly floured work surface, roll each piece of dough into a log 12 inches long. Using a bench scraper, divide each log into 12 equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.
Arrange the dough balls in the prepared baking pan so there are 4 rows of 6. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. In a small bowl, combine the Maldon sea salt, onion flakes, garlic flakes and sesame seeds.
Preheat an oven to 375°F.
Remove the plastic wrap from the pan. Brush the tops of the rolls with the 2 Tbs. melted butter and sprinkle with the sea salt mixture. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 190°F, 18 to 20 minutes. Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving. Makes 24 rolls.