Sourdough Parker House Rolls
Inspired by the famous rolls from the Parker House Hotel in Boston, but leavened with just sourdough starter! These are famously folded over rather than being shaped like traditional rolls, making shaping so easy.Makes 24 rolls.
Servings: 12
Calories: 249kcal
Ingredients
For the Dough
- 3 tablespoons unsalted butter, melted and cooled slightly
- 200 grams whole milk
- 100 grams active sourdough starter
- 50 grams sugar
- 1 egg
- 500 grams all purpose flour
- 13 grams salt
- For the pan, filling, and topping: 4 tablespoons unsalted butter
Directions
- In a large bowl, combine the butter, milk, starter, sugar, and egg. Add the flour and salt and mix until all the flour has been incorporated. This is a very dry dough at this point in the recipe. You will need to mix by hand once the flour has been moistened. Once there are no dry piles of flour in your bowl, you're ready to move onto the next step.
- Turn dough out onto a clean work surface and knead for 5-8 minutes, until dough begins to look smooth.
- Shape the dough into a ball and return to the bowl. Cover and let rise at room temperature until doubled in size - about 8-10 hours.
- Grease a 9 x 13-inch metal baking pan with 1 tablespoon of the butter. Melt the remaining 3 tablespoons of butter and set aside.
- Turn dough out onto a lightly floured surface. Roll into a roughly 11 x 14-inch rectangle. Brush the top of the dough with a light coating of melted butter. (You will have some left over - set this aside for after the rolls are baked). Using a pizza cutter, cut the dough into a 6 x 4 grid (this will give you 24 pieces of dough). Take one piece of dough at a time and fold almost in half, leaving a bit of overhang on the bottom. Arrange in the prepared baking pan with the shorter side facing the bottom of the pan. You don’t need to arrange these neatly in rows - just fit them wherever they can go.
- Once all the rolls are in the pan, use your hands to gently flatten them to cover the whole bottom of the pan. Pay special attention to press down the overhanging edges - these tend to want to pop up while baking. Cover and let rise until puffed up - about 1-2 hours.
- Toward the end of the second rise, arrange an oven rack in the top ⅓ of the oven and preheat to 350 degrees. Bake the rolls for 24-27 minutes, until baked through to at least 200 degrees and browned to your liking. Remove from the oven and brush with the remaining melted butter. Let them cool in the pan for 10 minutes, then pull apart to serve.
Notes
Take breaks during kneading if you need to! This is a fairly stiff dough, so kneading it is hard work. Taking a 1-2 minute break during kneading will give the gluten (and your arms!) a rest. The dough will likely be softer and easier to work with when you come back to it.
You can also mix this dough in a stand mixer - you'll want to knead on LOW speed for 5-6 minutes, looking for the same signs as with hand kneading to tell when you're done (dough is smooth and soft).
I HIGHLY recommend using a metal baking pan here - the one listed in the recipe card is the one I have and always use for these.
Equipment
Nutrition
Calories: 249kcal (12%) | Carbohydrates: 38g (13%) | Protein: 6g (12%) | Fat: 8g (12%) | Saturated Fat: 5g (31%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg (11%) | Sodium: 433mg (19%) | Potassium: 77mg (2%) | Fiber: 1g (4%) | Sugar: 5g (6%) | Vitamin A: 251IU (5%) | Calcium: 31mg (3%) | Iron: 2mg (11%)
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