Parker House Rolls with Cranberry Butter
Inspired by techniques from NYT Cooking.
Classic folded Parker House rolls with a sweet-tart cranberry butter tucked inside and served alongside.
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Method
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Equipment
- large bowl or stand mixer with dough hook
- cling film or a clean tea towel
- pastry brush
- wire rack
- probe thermometer (optional)
- stand mixer with dough hook
- small saucepan
- baking tray lined with baking paper
- rolling pin
- 7 cm round cutter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 247 kcal |
| Protein | 3.9 g |
| Carbohydrate | 28.6 g |
| of which sugars | 7.8 g |
| of which free sugars | 6.7 g |
| Fat | 13.2 g |
| of which saturates | 8.1 g |
| Fibre | 1.3 g |
| Salt | 0.44 g |
Protein per 100 kcal
1.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 5 g instant (fast-action) dried yeast
- 20 g caster sugar
- 120 ml whole milk lukewarm
- 1 large egg beaten
- 310 g plain flour
- 5 g fine sea salt about ⅚ tsp
- 55 g unsalted butter diced, at room temperature
Cranberry butter
- 150 g fresh or frozen cranberries
- 60 g caster sugar
- 60 ml water
- 125 g unsalted butter very soft
- 1
Dough. In the mixer bowl combine the yeast, sugar, milk and egg, then add the flour and salt and knead on low for 4-5 min, until a ball forms. With the motor running on medium, add the butter a cube at a time and keep kneading about 5 min, until glossy and pulling away from the bowl.
- 2
Rise. Shape into a ball in a lightly oiled bowl, cover and leave 2-2 1/2 h at room temperature, until doubled.
- 3
Cranberry butter. Meanwhile cook the cranberries, sugar and water over low heat, stirring now and then, 20-30 min, until the berries collapse and the liquid has cooked away. Cool completely, then beat into the soft butter.
- 4
Shape. Roll the dough out 1 cm thick and stamp out 12 rounds, re-rolling the scraps once. Press a shallow crease across each round with the back of a knife, spread a little cranberry butter on one half and fold it over so the top half slightly overhangs.
- 5
Prove. Set the rolls on the tray, cover and leave 30-40 min, until puffy. Heat the oven to 190 °C (170 °C fan).
- 6
Bake. Bake 15-18 min, until golden; the centre reads 88-90 °C. Brush the tops with a little more cranberry butter and serve warm with the rest alongside.
Storage
Keep rolls in an airtight bag for up to 2 days and rewarm at 180 °C for 5 min. Keep the cranberry butter chilled for up to 1 week. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
