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Brown Butter Parker House Rolls
80% authentic · American
A gourmet twist on the classic, these rolls feature the nutty, rich flavor of brown butter incorporated into the dough and brushed on top, adding a sophisticated depth.
Ingredients
- All-purpose flour4 cups
- Granulated sugar1/4 cup
- Active dry yeast2 1/4 teaspoons
- Warm milk1 cup
- Unsalted butter, browned and cooled1/2 cup
- Eggs2 large
- Salt1 teaspoon
- Melted butter for brushing1/4 cup
Steps
- 1
Brown 1/2 cup of unsalted butter in a saucepan over medium heat until fragrant and golden brown. Let cool slightly.
- 2
In a small bowl, dissolve yeast in warm milk with a pinch of sugar. Let stand for 5-10 minutes until foamy.
- 3
In a large bowl, whisk together flour, sugar, and salt.
- 4
In a separate bowl, whisk together the cooled browned butter and eggs.
- 5
Add the yeast mixture and egg mixture to the dry ingredients. Mix until a shaggy dough forms.
- 6
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 7
Place the dough in a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- 8
Punch down the dough and turn it out onto a lightly floured surface. Roll it out into a large rectangle, about 1/2 inch thick.
- 9
Brush the surface with some of the reserved browned butter (if any, or use regular melted butter). Cut the rectangle into smaller rectangles (about 3x4 inches).
- 10
Fold each rectangle in half diagonally, pressing the edges to seal. Place rolls seam-side down on a greased baking sheet.
- 11
Cover the rolls and let them rise for another 30-45 minutes.
- 12
Preheat oven to 375°F (190°C).
- 13
Bake for 15-20 minutes, or until golden brown.
- 14
Brush with additional melted butter (or browned butter) immediately after baking.
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