Skip to main content

Honey-Orange Parker House Rolls

In our sweet rendition of Parker House rolls, rectangular pieces of the enriched dough are brushed with orange-honey butter and rolled into spirals. This creates sweetly laminated layers and mesmerizing swirls. Once the hot rolls leave the oven, a final brush of honey-orange butter gives the bread a sweet, glossy sheen.

Print

Honey-Orange Parker House Rolls

Makes 20 rolls

Ingredients

4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided cup (67 grams) granulated sugar1 tablespoon (9 grams) plus ¼ teaspoon kosher salt, divided teaspoons (7 grams) instant yeast¾ cup (180 grams) whole milk cup (160 grams) water½ cup (113 grams) unsalted butter, divided2 large eggs (100 grams), room temperature and divided3 tablespoons (63 grams) clover honey½ teaspoon (1 gram) packed orange zest¼ teaspoon (1 gram) almond extract

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat 1⅓ cups (167 grams) flour, sugar, 1 tablespoon (9 grams) salt, and yeast at medium-low speed until well combined.
In a medium saucepan, heat milk, ⅔ cup (160 grams) water, and ¼ cup (56.5 grams) butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium-low speed for 2 minutes, stopping to scrape sides of bowl. Add 1 egg (50 grams); beat at medium-high speed for 2 minutes, stopping to scrape sides of bowl. With mixer on low speed, gradually add 2⅔ cups (333 grams) flour, beating just until combined and stopping to scrape sides of bowl.
Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat sticky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test [see Note on page 85] but may still stick slightly to sides of bowl.) Turn out dough onto a very lightly floured surface, and gently shape into a ball.
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 35 to 50 minutes.
Preheat oven to 350°F (180°C). Line 2 (17½×12½-inch) rimmed baking sheets with parchment paper.
In a medium saucepan, heat honey, orange zest, remaining ¼ cup (56.5 grams) butter, and remaining ¼ teaspoon salt over medium heat, stirring frequently, until butter is melted and mixture is well combined. Remove from heat; stir in almond extract. Set aside.
Punch down dough; cover and let stand for 5 minutes. Divide dough in half, covering 1 portion with plastic wrap. On a lightly floured surface, roll uncovered half into a 10×9-inch rectangle. Turn dough so smoothest side is facing downward, and reroll into a 10×9-inch rectangle, if necessary. Using a pastry wheel or pizza cutter, cut dough into 10 (4½×2-inch) rectangles, trimming edges slightly, if necessary. Brush each rectangle with honey mixture, leaving a ¾-inch border on one short side. Starting with short side opposite border, roll up strips, jelly roll style, and pinch seam to seal. Place, seam side down, at least 1½ inches apart on a prepared pan. Repeat procedure with remaining dough. Reserve remaining honey mixture. Cover dough, and let rise in a warm, draft-free place (75°F/24°C) until nearly doubled in size and dough holds an indentation when poked, about 25 minutes.
In a small bowl, whisk remaining 1 egg (50 grams). Brush top of dough with egg wash.
Bake, one batch at a time, until light golden brown, 13 to 16 minutes, loosely covering with foil to prevent excess browning, if necessary. Brush and serve with any remaining honey mixture.

 

The post Honey-Orange Parker House Rolls first appeared on Bake from Scratch.

Leave a Reply

Your email address will not be published.