I have to be honest, I had no idea how addicted I could become to food blogging! I originally set out to do three blog posts per month. It’s been nearly two months since the inaugural Pearls + Girls blog post, and this recipe is my 19th POST! HOLY MOLY!!!! I’ve really enjoyed getting to know my followers and sharing my family’s favorite recipes, as well as a few baking tips! Thank you for your wonderful support, and I hope you enjoy reading these posts as much as I enjoy baking these treats! I may not be rollin’ in dough from this latest venture (yet), but it’s helping me keep my sanity as a stay-at-home-mom AND share about something I love: BAKING! 😀
This Thanksgiving I had the pleasure of hosting my family for dinner, and once again, the side dishes and desserts outshined the turkey. It was a delicious turkey, but we just love our carbs and sugar, it’s just the way we roll…and oh how we rolled……
These yeast rolls are an adaptation of the parker house rolls of my childhood, the ones my grandma used to make for the holidays. They are fluffy pillows of deliciousness, made with butter, eggs and whole milk, sweetened with a bit of honey and sugar and sprinkled with salt when they are fresh from the oven. I really can’t think of another roll recipe that is as foolproof and wonderful as these yeast rolls. I hope you will give this recipe a try, it’s a keeper for sure! Enjoy! 🙂
- 1 1/2 cups whole milk (or 1 cup 2% milk and 1/2 cup half-and-half or cream)
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 TBSP honey
- 1 pkg. active yeast (or 2 1/2 teaspoons if you buy the jar of yeast and keep it in the fridge, like me)
- 1/2 cup warm water
- 3 eggs, beaten
- 1 1/2 tsp salt
- 6 cups all purpose flour
- In a small saucepan, simmer milk, butter and sugar until the butter is melted and the sugar has dissolved. Set aside to cool.
- Bloom yeast in warm water with 1 TBSP of honey (should take about 10 minutes to get foamy). Combine milk mixture, yeast mixture, eggs, salt and 3 cups of flour in a mixer fitted with a dough hook.
- Mix until smooth, scraping down the sides of a bowl with a spatual if necessary.
- Add the remaining flour on low speed and mix to combine.
- Once the flour is completely incorporated, increase mixer speed to medium high and knead with dough hook for 5 minutes.
- Turn onto a floured surface (dough will be extremely sticky) and knead into a ball.
- Place in a greased bowl, cover with a damp towel and let dough rise until doubled, about 60 minutes.
- Punch dough down, then shape into rolls on a parchment paper or Silpat lined baking sheet. Spray dough with non-stick baking spray or vegetable oil and cover with plastic wrap.
- Allow to rise an additional 30 - 40 minutes.
- Preheat the oven to 350 degrees F.
- Remove plastic wrap and bake for about 20 minutes or until golden brown.
- Brush with melted butter and sprinkle with salt before serving.