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Vano, Tom
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La Belle Cuisine
Parker House Rolls
Colicchio & Sons
Saveur # 133
"Chef Tom Colicchio's fluffy, buttery dinner rolls may be the best
we've ever eaten. The secret? Barley malt syrup, a molasses-thick
liquid sweetener that adds a hint of malty flavor."
Saveur - One Year Subscription
Makes 14 rolls
3/4 cup milk, heated to 115 degrees F
1 teaspoon active dry yeast
1
teaspoon barley malt syrup or
dark corn syrup
2 cups flour
1 1/2
teaspoons kosher salt
2 1/2 tablespoons unsalted butter, cut
into 1/2-inchcubes, softened
1/4 cup clarified butter, for greasing
and brushing
Fleur de sel, to garnish
1. Stir together milk, yeast, and malt syrup in a large bowl; let sit until
foamy, 10 minutes. In a medium bowl, whisk together flour and salt;
add to milk mixture along with butter and stir with a wooden spoon
until a dough forms. Transfer to a lightly floured work surface and
knead until smooth, 5–6 minutes. Transfer dough to a lightly greased
bowl and cover with plastic wrap; let sit until nearly doubled in size,
about 1 hour. Uncover and punch down dough; cover and let sit
until puffed, about 45 minutes.
2. Heat oven to 325 degrees F. Portion dough into fourteen 1 1/2 inch-diameter balls, about 1 1/4
ounces each, and transfer to a greased
8-inch cast-iron skillet or 8- x 8-inch baking pan, nestling them side
by side; cover loosely with plastic wrap and let sit until doubled in
size, about 2 hours. Brush with clarified butter and bake until puffed
and pale golden brown, 20–22 minutes. Transfer to a rack and
brush with more clarified butter; sprinkle each roll with a small
pinch of fleur de sel and serve warm.
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