Gosh, I know, I know, it’s been a while.
I have so much to tell you. I could tell you about one of my dearest friend’s weddings I was in a few weeks ago (oh, I already told you about that?). I could also tell you about going to the county fair and seeing the OMG-adorable piglets and yummy funnel cake (or you could just take a gander for yourself). I could also tell you that my wrists have decided to go numb randomly and feel tingly, and how my very sympathetic, physician-assistant-studying husband comforted me by telling me I might. Have. Carpal. Tunnel.
But I won’t tell you about that.
What I will tell you about are these amazing rolls I made last night. Finally, after a long couple of weeks of running to this, that and the other thing (which, unfortunately, is still not done, but I just couldn’t hold out on you any longer!) I was able to find a few hours in my schedule to make these rolls. I found them on Joy The Baker (naturally) the other day and knew they had to be made — mostly because she mentions wearing an apron and “Mad Men,” and I’ve been pining for/watching both lately.
While making these rolls, however, I discovered that I really didn’t have as much flour left in the apartment as I thought, so after scooping out the very last smidgens of bread flour and all-purpose flour and even whole wheat flour I had around, I officially ran out of flour. I would be shocked that I, one who bakes bread often, let my kitchen go without a speck of flour, but then again, it’s been one of those weeks. All this to say that my dough was slightly stickier than I would have liked, but no less workable in the long run.
These rolls definitely evoke that 1950s housewife where’s-my-lung-blackening-cigarette-and-old-fashioned-on-the-rocks kind of feeling, and suddenly you think you should be donning pearls and curling your hair and putting on bright red lipstick and walking around in heels in the kitchen. Yeah, that won’t happen. But it sure is a nice thought (minus the cigarette, ick).
Debrief: Um, I don’t know, just that these are insanely easy to make? Be careful when pulling apart the dough into 20 equal pieces — if you keep reworking it, your rolls will turn out bumpy like mine. But they’ll still taste just as good. And just make sure you have enough flour in your kitchen — but, like I said, it worked out anyway.
Parker House Rolls Courtesy of Joy The Baker
Makes 20 rolls
3 tbsp warm water 3 tbsp sugar, divided 2 1/2 tsp active dry yeast 1 stick unsalted butter 1 cup milk 2 cups bread flour 1 1/2 tsp salt 3/4-1 1/2 cups unbleached all-purpose flour
In a small bowl, stir together 1 tbsp sugar, yeast and warm water until yeast is dissolved. Let stand 5 minutes until foamy. Melt 3/4 of a stick of butter in a small saucepan. Add milk and heat until lukewarm. Pour mixture into a large bowl and add yeast mixture, remaining sugar, bread flour and salt. Stir with a wooden spoon until just combined. Add and stir in 3/4 cup all-purpose flour, and dump dough onto counter. Knead and keeping adding flour a tablespoon at a time until dough is smooth and just slightly sticky, about 10 minutes. Form dough into a ball and place in a greased bowl, turning to coat. Cover with a towel and let rise until doubled, about 1 hour. Divide dough into 20 pieces and roll into balls. Arrange evenly on a baking sheet and cover with a towel until almost doubled, about 45 minutes. Meanwhile, preheat oven to 375 degrees F. When rolls are risen, use a floured chopstick or edge of a ruler to make a deep crease down the center of each roll. Let rolls rise, covered, about 15 more minutes. Melt the remaining 2 tbsp of butter and brush the tops of the rolls with the butter. Place rolls in the oven 20-25 minutes, or until golden brown. Cool rolls in the pan 5 minutes, then remove and serve warm.