Parker House Rolls & Cultured Seaweed Butter Recipe
Make Parker House Rolls & Cultured Seaweed Butter Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Method
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- 1
Bloom the yeast
In a small bowl, warm 1 cup of milk to about 110-115°F (43-46°C). Stir in 0.25 cup sugar until dissolved, then whisk in 2.25 tsp active dry yeast. Let sit 5-10 minutes until foamy.
- 2
Mix dry ingredients
In a large mixing bowl, whisk 4 cups all-purpose flour with 1 tsp salt to combine.
- 3
- 4
Knead
Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes.
- 5
First rise
Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 60-90 minutes.
- 6
Shape
Punch down dough. Divide into 12 equal pieces. Shape each piece into a smooth ball and arrange in a buttered 9x13-inch pan, with the edges touching to create pull-apart rolls.
- 7
Second rise and bake
Cover and let rise 30-45 minutes until puffed. Preheat oven to 375°F (190°C). Bake until tops are golden and bottoms are set, about 18-22 minutes.
- 8
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- 9
Prepare cultured seaweed butter
If using dried seaweed, soak 1 tablespoon minced seaweed in 1 teaspoon hot water for 5 minutes to rehydrate. Drain excess water.
- 10
Combine with butter
In a bowl, beat 1 cup softened unsalted butter with the minced seaweed. Add 1 teaspoon lemon juice and 0.5 teaspoon fine sea salt. Stir in 1 teaspoon miso paste if using. Mix until evenly incorporated.
- 11
