Parker House Rolls

So I know that I've already posted a dinner roll recipe on this blog, and if you are anything like me you are probably thinking that dinner rolls are dinner rolls and you don't really need two different recipes for them. However, despite the fact that I wasn't actively seeking out a new dinner roll recipe, this one caught my eye anyway. And it has nothing to do with the fact that these are made with milk and butter instead of water and oil (although I certainly liked the idea of the richness those ingredients would offer). I noticed that this recipe came with directions for freezing the rolls prior to baking, and I loved the idea (and ease) of storing homemade rolls in the freezer that can be pulled out a few hours prior to dinner and make a delicious addition to the meal. It's the perfect recipe to get a head start on your holiday cooking--whip the recipe up sometime this week, stash them in the freezer, then pull them out a few hours before dinner and wow your guests. And don't worry about the freezer affecting the taste; I have frozen a few batches of these myself and they still rise up nicely and with great flavor.

(Note: I realize that probably any dinner roll recipe can be frozen much like these are, but I'm not daring enough in the kitchen to just try something like that on my own. And besides, now that I know how nicely these can be stored in the freezer, I don't need to worry about trying to freeze other recipes. If it ain't broke don't fix it, right?)

Parker House Rolls
(from Martha Stewart)

1 1/2 cups whole milk, warmed to approximately 110*
2 1/4 tsp active dry yeast (one packet)
4 cups all-purpose flour
5 tbsp unsalted butter, cut into pieces
4 tbsp unsalted butter, melted
1 tsp coarse salt, plus more for sprinkling
1 1/2 tsp sugar
Nonstick cooking spray

In the bowl of a stand mixer, combine milk and yeast and let stand for five minutes. Add flour, five tablespoons of butter pieces, 1 tsp coarse salt, and sugar. With dough hook, mix on low until mixture just comes together. Increase speed to medium-high; beat until butter is incorporated and dough is soft, about ten minutes. Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp cloth. Set aside in a warm, draft-free place and let rise until dough doubles in size, one to two hours. Spray a 9x13 pan lightly with cooking spray. Turn dough out onto work surface and loosely cover with a damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces. Roll into a smooth ball (about two inches in size) and arrange in pan (see note below for instructions to freeze dough). Cover with towel and let rise until rolls begin to touch, one to two hours. Preheat oven to 350*. Brush rolls with half the melted butter and bake until golden brown, about thirty minutes. Brush with remaining butter, sprinkle with salt, and serve warm.

*If you are freezing, arrange rolls on a parchment-lined baking pan. Cover with plastic and freeze. Once frozen, transfer to a freezer bag and store up to three months. To serve, let rise in baking pan in a warm place, covered with a damp towel, until rolls begin to touch, 2 1/2 to 3 hours. Bake as directed above.