LCBO Food & Drink Holiday 2020


parker house rolls with smoked sea salt & Butter Trio

Parker house rolls will change the way you think about dinner rolls. During the shaping pro- cess, the centre of the dough is brushed with butter, giving the roll a buttery texture. The top is brushed with butter and sprin- kled with smoked sea salt flakes, elevating the flavour of the rolls. The end result is a soft and fluffy roll, with just a hint of sweetness. ⁄ cup (60 mL) water, warm to touch 2 ⁄ tsp (11 mL) active dry yeast 1 cup (250 mL) whole milk 2 tbsp (30 mL) granulated sugar ⁄ cup (125 mL) unsalted butter, melted and divided 1 ⁄ tsp (7 mL) fine salt 1 large egg, room temperature 4 cups (1 L) all-purpose flour Additional melted butter, about 2 tbsp (30 mL), for topping Smoked sea salt flakes, for topping Butter Trio (recipe p. 250) 1 In the bowl of a stand mixer fitted with a dough hook attach- ment, add the water. Sprinkle the yeast over the water and let stand for 5 minutes, until the yeast becomes bubbly. 2 Heat the milk in a saucepan over low heat until warm to touch, do not boil. 3 Remove from heat and whisk in sugar, ⁄ cup (60 mL) butter and salt until blended. 4 Add mixture to the stand mixer bowl, followed by the egg. Whisk to combine. 5 Add the flour and knead on low speed until dough is smooth, about 5 minutes. 6 Shape dough into a ball and transfer to a greased bowl. Cover with plastic wrap and let rest at room temperature until doubled in size, about 2 hours.

10 When ready to bake, heat oven to 350 F (180 C). Brush tops with additional melted butter and sprinkle with flaked salt. Bake until golden brown, about 30 minutes. Brush with more melted butter, if desired, and serve.

overhang on the bottom. Place flat in a buttered 9 by 13-inch (23 x 33 cm) baking dish. 9 Repeat with the remaining pieces to create 4 rows of 6. Cover with plastic wrap and let rest until doubled in size, about 30 minutes. If making the dough in advance, let rest in the refrig- erator for up to 8 hours.

7 Punch down dough and trans- fer to a lightly floured surface. Roll out dough to an 8 x 18-inch (20 x 45-cm) rectangle and cut into 24 evenly sized pieces approxi- mately 2 x 3 inches (5 x 8 cm). 8 Brush half of each piece with the remaining melted butter and fold unbuttered side over length- wise, leaving a ⁄ -inch (5-mm)

Makes 24 rolls



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