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I'm Jonathan Stiers (pronounced Styers). Join me as I share my adventures in food, design, entertaining and travel. I hope you enjoy and find some inspiration!

Parker House Skillet Rolls

Parker House Skillet Rolls

Ok so you may be thinking, "Why would I go to the trouble of making rolls from scratch when I can just grab a bag at the store?" I'm here to tell you why. THESE ARE AMAZING. I tried a couple of different recipes and these by far blew the others away. These are so light and fluffy and with the addition of butter, sea salt and rosemary brushed on the top...mmmm SO GOOD. 

Ingredients:

  • 1½ cups milk
  • 1 stick unsalted butter, cut into small pieces, plus extra for brushing
  • 1/4 cup sugar
  • 1 package active dry yeast
  • 1/2 cup warm water
  • 3 large eggs, lightly beaten
  • 1½ teaspoons salt
  • 6-8 cups all-purpose flour
  • Sea Salt for sprinkling
  • Fresh Rosemary for sprinkling

Directions:

  1. Place milk in a small saucepan and bring to simmer.
  2. Remove from heat and add the butter and sugar, stirring until sugar is dissolved. Let cool to luke warm.
  3. In the bowl of a stand mixer, fitted with the dough hook, combine the yeast, warm water, milk, butter & sugar mixture, eggs, salt and half the flour (about 3 cups). Make sure your water isn't too hot or you will kill your yeast!
  4. Mix for a few minutes until combined, scraping the bowl down with your spatula if needed.
  5. Add remaining flour, ½ cup at a time until dough comes together and forms a smooth, soft, loose ball. I used about 7½ cups.
  6. Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
  7. Shape dough in to an oval and place in greased bowl (I used olive oil).
  8. Cover with a towel, and let dough rise, 60-70 minutes, or until doubled in size.
  9. Turn dough out onto your floured surface, punching it down a bit. Roll or spread the dough into a rectangle.
  10. Pinch off pieces and shape into rolls and place them in an oiled cast-iron skillet. Make sure and leave a little space in between each roll. (You can also place on a parchment lined baking sheet, sprayed with cooking oil, as an alternative)
  11. Cover and let rise again for another 20-30 minutes. Once they've risen they will have puffed up and touching like the photo above.
  12. Preheat oven to 350 F.
  13. Brush rolls with butter and sprinkle with fresh Rosemary.
  14. Bake for 20 minutes or until golden brown.
  15. Remove from oven and brush with more melted butter and sprinkle with sea salt and more Rosemary if desired.

All photos by Jonathan Stiers ©2015 | Recipe adapted from The Baker Chick

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