Honey Butter Parker House Rolls
Recipe source Half Baked Harvest and adapted
Makes 12 medium Rolls or 8 Large Rolls
Ingredients:
*1 cup Warm Whole Milk or I used 2 percent Milk or use Dry Milk reconstituted
*2 and 1/4 teaspoons Active Dry Yeast
*1 heaping teaspoon Granulated White Sugar
*3 cups All-purpose Flour, more if need and for dusting
*1/2 cup White Wheat Pastry Flour
*1/2 teaspoon Kosher Salt
*3 tablespoons Honey
*4 tablespoons Butter, room temperature
*1 large Egg
Honey Butter Filling
Ingredients:
*6 tablespoons Butter, room temperature
*3 tablespoons Honey
***Mix together honey and butter in a bowl and set aside.
Instructions:
*In a stand mixer add to the bowl the warm milk, yeast and sugar. Let rise until bubbly about 8 to 10 minutes.
*Add dough hook to mixer and add the following to milk mixture: Flour, wheat flour, salt, honey, butter and egg. Mix on low speed until ingredients are incorporated. Then knead for 4 to 5 minutes.
*If baking rolls right away cover dough with plastic wrap or lint free damp dish towel. Allow to rise 15 minutes or up to double in bulk.
*On floured surface roll out dough in rectangular shape and cover with honey butter filling. Then cut dough with pizza cutter into 8 to 12 strips. Roll up each strip like you would a cinnamon roll. Place rolls seam side down on a cooking sprayed or Silpat covered quarter baking sheet for 8 rolls and 9 x 13 inch baking sheet. Again cover and allow to rise again for 30 more minutes.
Uncover rolls and bake in a pre-heated 350*F. Oven for 18 to 25 minutes depending on the size of the rolls.
Over Night Option:
*After making roll dough, roll out dough as described above and make into rolls and refrigerate right away not letting the rolls rise. In the morning remove rolls and allow to come to room temperature 1 to 2 hours. Then bake as above.
Lindy
