Small-Batch Parker House Rolls

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. 

To make the slurry: In a medium bowl, place the flour. Measure the water in a microwave-safe measuring cup and microwave until just shy of boiling (at least 180°F), 1 to 2 minutes. 

Pour 1/4 cup (57g) of the hot water over the flour (discard the remaining hot water), then whisk vigorously to eliminate as many lumps as possible. The mixture should immediately thicken into a roux-like paste. (If it does not, the water was not hot enough. Either start over or transfer the mixture to a small saucepan and heat, whisking constantly, until thickened to a paste-like consistency.)  

To make the dough: To the bowl with the slurry, add the milk, sugar, yeast, and salt; whisk to combine. Starting with a rubber spatula, then switching to a hand or bowl scraper, work in the butter and flour until no dry bits remain; the dough will be rough. Transfer the dough to a lightly floured work surface and knead, sprinkling with additional flour as necessary, until smooth and springy, 1 to 2 minutes. Return the dough to the bowl, cover, and let it rise until doubled in size, 45 to 60 minutes. 

To shape the rolls: In a small bowl, stir together the melted butter, seasoning, and salt. Generously brush an 8 1/2" x 4 1/2" loaf pan with some of the melted butter mixture. Place the butter mixture somewhere warm so it stays liquid; you'll need it for brushing the dough and the baked rolls.  

Transfer the dough to a lightly floured work surface and roll it into a 12" x 5" rectangle with the long side facing you. Brush the bottom half with butter mixture. Cut the dough crosswise into six 2" x 5" rectangles. Working with one rectangle at a time, fold the unbuttered half over; instead of aligning the edges perfectly, allow for a 1/4" overhang. Place the roll in one corner of the pan with its rounded/closed side up against one of the short ends of the pan. Shape another roll and place it next to the first, with its rounded/closed side up against the short end of the pan. Repeat with the 4 remaining rectangles, shingling the rolls to form 3 rows of 2 rolls each. 

Cover the pan and let the rolls rise until puffy, 30 to 45 minutes. Towards the end of the rise, preheat the oven to 375°F with a rack in the center. 

Generously brush the risen rolls with more of the butter mixture. 

Bake for 20 to 24 minutes, until golden brown and set. Let the rolls cool in the pan for about 5 minutes before turning them out onto a rack. Brush the rolls with the remaining butter mixture, then let them cool until warm or room temperature before serving. 

Storage information: Small-Batch Parker House Rolls are best consumed the day they’re baked. Store airtight at room temperature for 1 day; reheat rolls in a foil packet in a 350°F oven until warmed through.