Colicchio dinner rolls
Colicchio & Sons' Parker House Rolls
3/4 cup milk, heated to 115°
1 tsp. active dry yeast
1 tsp. barley malt syrup or dark corn
syrup
2 cups flour
1 1/2 tsp. kosher salt
2 1/2 tbsp. unsalted butter, cut into
1/2"cubes, softened
1/4 cup clarified butter, for greasing
and brushing
Fleur de sel, to garnish
1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5–6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
2. Heat oven to 325°. Portion dough into fourteen 1 1/2"-diameter balls, about 1 1/4 oz. each, and transfer to a greased 8″ cast-iron skillet or 8" x 8" baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20–22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.
MAKES 14 ROLLS
1 tsp. active dry yeast
1 tsp. barley malt syrup or dark corn
syrup
2 cups flour
1 1/2 tsp. kosher salt
2 1/2 tbsp. unsalted butter, cut into
1/2"cubes, softened
1/4 cup clarified butter, for greasing
and brushing
Fleur de sel, to garnish
1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5–6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes.
2. Heat oven to 325°. Portion dough into fourteen 1 1/2"-diameter balls, about 1 1/4 oz. each, and transfer to a greased 8″ cast-iron skillet or 8" x 8" baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20–22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.
MAKES 14 ROLLS
PARKER HOUSE ROLLS RECIPE (Tom Colicchio, printed in Saveur magazine):
3/4 cup milk, heated to 115°
1 tsp active dry yeast
1 tsp barley malt syrup (I was out and used brown rice syrup)
2 cups flour
1 1/2 tsp salt
1¼ oz unsalted butter, softened
¼ cup clarified butter
Fleur de sel, to garnish
- Stir together the milk, yeast, and malt syrup in a large bowl and let sit until foamy, about 10 minutes. In a medium bowl, whisk together flour and salt. Add to the milk mixture along with the softened butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5–6 minutes. Transfer dough to a bowl that has been lightly greased with clarified butter and cover with plastic wrap. Let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough. Cover and let sit until puffed, about 45 minutes.
- Heat oven to 350°. Portion dough into sixteen 1 1/2″-diameter balls, about 1.1 oz each, and transfer to a greased 8″ cast-iron skillet or 8″ x 8″ baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20–22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.
NOTE: They definitely want to be eaten within the first few hours of being baked, straight from the oven if you can manage.
Revisions!!I reworked the recipe and found the errors. The yeast should be 1 packet (2-1/4 tsp) instead of 1 tsp. The temperature should be 400F. If you are making these in a heavy-duty stand mixer, use the paddle attachment and mix until dough cleans the sides of the bowl. Knead on a lightly floured board for 1 to 2 minutes or until the dough is satiny and no longer sticky. The first two rises are 60 to 75 minutes each and the final rise is 2 hours. If you would like to see my version, visithttp://wwww.theheritagecook.com
Revisions!!I reworked the recipe and found the errors. The yeast should be 1 packet (2-1/4 tsp) instead of 1 tsp. The temperature should be 400F. If you are making these in a heavy-duty stand mixer, use the paddle attachment and mix until dough cleans the sides of the bowl. Knead on a lightly floured board for 1 to 2 minutes or until the dough is satiny and no longer sticky. The first two rises are 60 to 75 minutes each and the final rise is 2 hours. If you would like to see my version, visithttp://wwww.theheritagecook.com
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