Colicchio dinner roll 2 revised

PARKER HOUSE ROLLS

(adapted from “Colicchio & Sons’ Parker House Rolls”) (makes 14 rolls)

1 cup milk, heated to 115°

1 tsp. yeast

1 tsp. barley malt syrup (or dark corn syrup or molasses)

2 cups flour

1 ½ tsp. kosher salt

2 ½ tsp unsalted butter, cut into ½” cubes, softened

¼ cup melted butter

Fleur de sel for garnish

Stir together the milk, yeast and malt syrup in a bowl, let sit until foamy (about 10 minutes, longer if cold). Stir flour and salt together in bowl of an electric mixer and add the butter chunks. Add the milk mixture to the flour mixture and stir until a dough forms. Knead with mixer’s dough hook until glossy and smooth (about 3-4 minutes). Transfer the dough to a lightly buttered bowl, cover with plastic wrap and let sit in a warm place until nearly doubled in size (about 1 hour).  Punch down dough, cover again and let sit until puffed (about 45 minutes).

Divide the puffed dough into 14 pieces, about 1 ½” in diameter/1 ¼ oz. each. Place the dough balls side by side into a greased 8” cast-iron skillet. Cover loosely with plastic wrap and let sit until doubled in size (about 2 hours).

While the dough is rising, preheat your oven to 375°. Once the dough balls have risen, brush them with melted butter and bake on a center rack until puffed and golden, about 20 minutes.  If not browned enough, run under the broiler for a short time, watching carefully.  Brush with more melted butter, sprinkle withfleur de sel and serve warm.