Baked Parker House Rolls

Ingredients

Units of Measurement:

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Steps

• 1

  Place the yeast, 1 teaspoon of cane sugar and warm water in a mixing bowl or the base of a stand mixer. Stir to combine. Allow the yeast to proof for 5 minutes- it should start to bubble a bit, showing that the yeast is alive.

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  Ingredients

  • 1/2 Ounce (2 packets) active dry yeast

  • 6 Tablespoon plus 1 teaspoon cane sugar

  • 1 Cup warm water (110°F to 115°F)

• 2

  Sprinkle the flour, salt and remaining 6 tablespoons of sugar over the yeast mixture. Using a dough hook or a wooden spoon, stir for 30 seconds. Pour in the warm milk and egg.

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  Ingredients

  • 5 Cup all-purpose flour, plus more as needed

  • 2 Teaspoon salt

  • 1 Cup warm milk (110°-115°F)

  • 1 Large eggs

• 3

  Knead again on the medium-low setting, or on a floured work surface by hand until the dough is very soft, adding up to one more cup of flour so the dough is soft and smooth and has lost its sticky quality.

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• 4

  Coat the bowl with a small film of oil and place the dough in the bowl, turning to coat dough evenly with the oil. Cover the bowl with a clean cloth, place in a warm spot in the kitchen and allow to proof about 45 minutes. The dough will almost double in size.

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  Ingredients

  • As Needed oil

• 5

  Punch down the dough and place on a floured work surface. Divide the dough in half, then divide each half into 12 equal pieces.

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• 6

  Using your hands, tuck in the seams of each piece of dough then place the dough on a lightly floured surface.

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• 7

  Place your fingers around the piece of dough, and roll it in a circular motion to create a smooth, even ball. Alternately, roll the dough between your two hands to create a round ball shape. Repeat with the remaining 23 pieces.

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• 8

  Butter a 9x13 inch baking pan with a tablespoon of the melted butter. Place the dough balls evenly in the pan, creating rows of 4 pieces of dough across and 6 down. Cover again with a clean towel and allow the dough to rise in a warm spot, about 30 minutes longer.

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  Ingredients

  • 4 Tablespoon melted butter, divided

• 9

  While the dough is proofing, set Traeger temperature to 325℉ and preheat, lid closed for 15 minutes. Brush the remaining 3 tablespoons of butter on the bread and sprinkle with the flake salt, seeds and garlic flakes.

  

  Grill: 325 ˚F

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  Ingredients

  • 1 Tablespoon Maldon Sea Salt Flakes

  • 2 Tablespoon poppy seeds

  • 2 Tablespoon white sesame seeds

  • 1 Tablespoon garlic flakes

• 10

  Place the pan on the grill, cover and bake about 15 to 20 minutes, or until rolls are lightly browned on top and cooked through. When done, you should be able to pull apart two pieces and see that the dough is cooked and the bottoms are lightly browned.

  

  Grill: 325 ˚F

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• 11

  Allow to cool for 30 minutes before serving. Rolls can be made a day ahead and stored in an airtight container, then reheated before serving. Enjoy!

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