Buddha Lo’s SUPER-FLUFFY Parker House Rolls 🤤

Buddha Lo’s SUPER-FLUFFY Parker House Rolls literally melt in your mouth 🤤 Topped with butter and flaky salt, they disappeared from Food Network Kitchen in 0.5 seconds! #FNHotList

RECIPE 👇

240 grams (1 cup) lukewarm water
11 grams (1 tablespoon) active dry yeast
1 large egg
110 grams (1/3 cup plus 2 tablespoons) softened unsalted butter
40 grams (1/4 cup) sugar
8 grams (2 1/4 teaspoons) kosher salt
440 grams (3 2/3 cups) all-purpose flour, plus more for rolling
Nonstick cooking spray
1 large egg yolk
60 grams (1/4 cup) milk
55 grams (4 tablespoons) melted unsalted butter
Coarse sea salt, for sprinkling

Mix the water and yeast together in a small bowl and allow to sit for 5 minutes.

Mix the egg, 80 grams (1/3 cup) of the butter, the sugar and salt together in a medium bowl. Add the water and yeast mixture to the egg mixture. Add the flour and knead for 2 minutes. Spray a medium bowl with cooking spray. Place the dough in the greased bowl and place a lid on top. Allow the dough to rest until doubled in size, about 1 1/2 hours in a warm place or in the refrigerator for 8 hours or overnight.

Butter two small cast-iron skillets with 15 grams (1 tablespoon) of the butter each. Set aside.

Turn the dough out onto a floured surface and cut into 14 equal pieces, each about 60 grams (2 ounces). Roll the dough into balls and place 7 balls into each buttered skillet. Cover the skillets with a towel and let rest in a warm place until puffed but not doubled, about 1 hour.

Preheat the oven to 350 degrees F (175 degrees C). Whisk the egg yolk and milk together in a small bowl or cup. Brush the dough balls with the egg wash. Bake the rolls until cooked through and golden brown, about 25 minutes.

Remove the rolls from the oven, brush with melted butter and sprinkle with coarse sea salt. Enjoy!

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