Parkerhouse Rolls & Cultured Seaweed Butter Recipe

Make the dough

In a small bowl, warm the milk to 110-115°F and whisk in the sugar. Sprinkle the yeast over the surface and let bloom for 5-10 minutes until foamy.

In a large mixing bowl, whisk together flour, salt, and keep the bowl ready. Make a well in the center and pour in the yeast mixture, melted butter, and eggs. Stir with a wooden spoon until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

Place dough in a greased bowl, cover, and let rise in a warm place until doubled, about 60-75 minutes.

Punch down the dough and divide into 12 equal pieces. Roll each piece into a tight ball and place in a greased 9x13-inch baking pan, touching each other so the sides bake together.

Cover and let the rolls rise again for 30-40 minutes until puffy.

Preheat the oven to 350°F (175°C). Bake for 20-25 minutes until tops are golden brown. Brush with melted butter as soon as they come out of the oven.

Make cultured seaweed butter

In a mixing bowl, combine softened butter with finely chopped nori, lemon juice, miso paste, salt, and pepper. Mix until evenly distributed and smooth.

Taste and adjust seasoning if desired, balancing salt and brightness from lemon.

Scoop the mixture onto a sheet of parchment or plastic wrap, shape into a log, and refrigerate for at least 1 hour to firm and develop flavor.

Serve cultured seaweed butter alongside the warm Parkerhouse rolls, allowing each diner to spread as desired.