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.
Honey-Orange Parker House Rolls
Makes 20 rolls
Ingredients
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
- ⅓ cup (67 grams) granulated sugar
- 1 tablespoon (9 grams) plus ¼ teaspoon kosher salt, divided
- 2¼ teaspoons (7 grams) instant yeast
- ¾ cup (180 grams) whole milk
- ⅔ cup (160 grams) water
- ½ cup (113 grams) unsalted butter, divided
- 2 large eggs (100 grams), room temperature and divided
- 3 tablespoons (63 grams) clover honey
- ½ teaspoon (1 gram) packed orange zest
- ¼ 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] 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.
Notes
Note: To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough our from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
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Hello!
Step 3 refers to “page 85” for the windowpane test. Can you please tell me what issue this is referring to?
Thanks!
Charlotte
Hi Charlotte!
This recipe is from our March/April 2021 issue. We added the note to the recipe card above as well. Here is the note from the magazine:
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough our from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.