Colicchio & Sons’ Parker House Rolls

Name: Colicchio & Sons' Parker House Rolls
Total time: PT0D0H0M
Ingredients: 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

MATT TAYLOR-GROSS

Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best we've ever eaten. The secret? Barley malt syrup, a molasses-thick liquid sweetener that adds a hint of malty flavor.

Ingredients

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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.

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.
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.