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Colicchio & Sons' Parker House Rolls Print Email


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

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.

MAKES 14 ROLLS

Chef Todd Colicchio
This article was first published in Saveur in Issue #133
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