Ok, so before my blogging friends get excited for me that I have broken through my bread making barrier, let me come clean and say the chef (aka my sister) made these rolls. But I ate them, and they are perfect. So if your looking for a dinner roll to accompany your holiday dinner (or any meal) and you haven’t committed to the traditional Easter “hot cross buns,” then here is a winner! They are soft and just impeccably dense, flawless served warm with a pat of butter… it’s as if Bobby Flay knows what he is talking about.
As organic as possible: (my contribution)
1 1/2 cups milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups all-purpose flour
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.
Click Parker House Roll for original recipe from Bobby Flay and Food Network. And they also have a link to a video if you’d like further instruction!