Butcher's Bread Recipe

Make the Dough

Warm the milk until it registers about 100–110°F (lukewarm). In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar and fine sea salt. Add the warm milk, melted butter (reserve 2 tbsp for griddling), and the egg. Mix on low speed until ingredients come together, then increase speed to medium and knead for 6–8 minutes until the dough is smooth, elastic and slightly tacky. If dough is too sticky, add up to 1/4 cup more flour; if too dry, add 1–2 tsp water.

First Rise

Lightly oil a clean bowl with vegetable oil. Transfer the dough to the bowl, turn to coat, cover tightly with plastic wrap or a damp towel, and let rise in a warm place until doubled in size, about 60–75 minutes depending on temperature.

Shape Parker House Rolls

Turn the risen dough out onto a lightly floured surface and gently deflate. Divide the dough into 12 equal pieces (about 1.8–2 oz each). Roll each piece into a smooth ball, then flatten each ball into an oval about 3½ x 2½ inches. Brush one half of each oval with a little of the reserved melted butter, then fold the unbuttered half over the buttered half, creating the classic Parker House fold. Place folded rolls seam-side down, snugly, in a buttered 9x13-inch baking pan so they touch.

Second Rise

Cover the pan loosely with plastic wrap or a clean kitchen towel and let the rolls rise until puffy and nearly doubled, about 35–45 minutes.

Bake & Butter-Griddle Finish

Preheat oven to 375°F (190°C). Bake the rolls for 18–22 minutes until golden on top and cooked through. Meanwhile, warm 2 tbsp of the reserved melted butter in a small skillet over medium-low until foaming. When the rolls come out of the oven, immediately transfer them (if possible) onto the warm skillet or brush the skillet-butter onto the tops so the bottoms get a light griddle contact — the goal is a butter-griddled bottom and glossy, buttery top. Alternatively, briefly place rolls seam-side down in the warm skillet for 15–30 seconds to pick up buttered crunch. Sprinkle coarse sea salt over the finished tops while still warm.

Make the Whipped Spread

Place the room-temperature goat cheese and quince paste into the bowl of a food processor or a mixing bowl if using an electric mixer. Add the heavy cream, honey, lemon zest, sea salt and freshly ground black pepper. Process or whip on medium-high until the mixture is very smooth, light and spreadable, about 1–2 minutes in a food processor or 2–3 minutes with a hand mixer. Taste and adjust seasoning — add a pinch more salt or a drop more honey if needed. Transfer to a serving bowl and refrigerate until ready to serve; remove 10–15 minutes before serving to soften slightly.

Bring the rolls to the table warm. Provide the bowl of whipped quince & goat cheese and a dish of Vermont cultured butter. Offer a small knife so guests can spread cultured butter and/or the whipped quince & goat cheese on split Parker House rolls. Garnish spreads with chopped fresh chives if using. Serve immediately so rolls are enjoyed warm with buttery griddled bottoms and creamy, sweet-tart whipped quince and goat cheese.