Everything Bagel Parker House Rolls

Let’s level up the classic butter-rich, soft and pillow-y Parker House Rolls with a heavy studding of Everything Bagel seasoning and chives. This year I’ll be introducing this version to our family bread basket for the holidays. I’ve been making regular Parker House Rolls over the years, but this one here, with the additional add-ins, takes it over the top!

**This is a sponsored post in collaboration with Challenge Butter. All thoughts and opinions are my own.

Of all the things I bake, my boys run to the kitchen fastest when they know bread is coming out of the oven. You would think something sweet like cakes, pastries or cookies would have them racing each other for the first bite—but nope, it’s bread they want.

Thankfully these aren’t hard to make, but they do take time since there are two rises. Plan accordingly and read through the notes section to see how you can make these ahead of time. If you are making this for the first time, be sure to read the recipe all the way through before you get started and note the divided use of the ingredients.

That said, to start, pick up Challenge Butter for the best results. I insist. If you are a regular reader, you know it’s my favorite. It makes everything taste richer and more flavorful. The butter-forward flavor begins with butter made the old-fashioned way—churned daily and made from the freshest milk and cream from happy cows at family-owned dairies. I love that Challenge Butter’s products are made without growth hormones and without artificial preservatives, fillers or dyes.

With all the important things out of the way, you’ll see I added plenty of step-by-step pictures to guide you along. Make plenty because these go fast! I can’t wait to hear if your family loves these Parker House rolls as much as mine does.

A few notes:

Can I swap out the active dry yeast for rapid rise yeast?

No, rapid rise is typically used for doughs with one proofing. This recipe has to two.

Can I use all-purpose flour instead of bread flour?

Yes, you can. Although the rolls won’t be as soft and pillow-y.

Can I do the second proof overnight?

Yes. Before baking remove from refrigerator and let it sit for at least an 1 to 1 ½ hours at room temperature where it will finish proofing. Once ready, brush the egg wash on top bake and finish with toppings as usual.

Can I freeze fully baked rolls?

Yes, just make sure to cool the rolls completely then wrap it in foil and place in a freezer bag. From here you have two options. Option 1: To serve from freezer to table, remove the foil-wrapped rolls from the freezer the night before serving. Keep rolls in the foil and let it thaw on the countertop overnight. Serve as is once thawed or to reheat, loosen the foil and place it in the oven at 325 degrees for 5 to 7 minutes. Option 2:  Bake straight from the freezer. To do so, remove the foil wrapped rolls from the freezer. Loosen the foil and transfer it to a 325 degree F heated oven and bake for 15 to 20 minutes or until rolls are heated through.

Ingredients

1 cup plus 2 tablespoons whole milk

5⅓ cups (693g) bread flour, divided use

1½ teaspoon (5g) active dry yeast

1 cup sour cream, room temperature

¼ cup plus 1 teaspoon (50g) granulated sugar

4 teaspoon (12g) kosher salt

2 large eggs

1 cup unsalted Challenge Butter, room temperature, divided use

1/3 cup (15g) finely chopped chives

3 tablespoons (29g) Everything Bagel seasoning

egg wash (1 egg vigorously beaten)

Flaky sea salt

Instructions

In a skillet, whisk together ½ cup milk, ⅓ cup flour (43 g), and ½ cup water over medium heat. Cook and stir until mixture starts to form a mashed potato-like paste, about 2 minutes. Remove from heat and scrape it the bowl of a stand mixer fitted with the dough hook. Set aside for mixture to cool, about 20 minutes.

Warm 2 tablespoons of milk in a glass bowl, to 105 degrees F. Add yeast and 1 teaspoon of sugar, whisk until dissolved. Set aside while mixture foams and yeast activates, about 5 minutes.

Add the remaining ½ cup milk, sour cream, remaining sugar, kosher salt, 2 eggs and 4 tablespoons butter and remaining flour (650g) to the cooled roux. Scrape in the yeast mixture and mix on low speed until the dough starts to look shaggy.
Increase speed to medium, scraping down the side of the bowl as needed. If the dough is sticky, add in 1 tablespoon of flour at a time until dough becomes smooth and supple about 8–10 minutes.

Scrape dough onto a lightly floured work surface and form into a smooth ball. Transfer dough to a large bowl and cover with plastic wrap. Place it in a warm, draft-free area to proof. Dough is ready when it doubles in size, about 1 to 1½ hours.

Cover a 13×9-inch pan with 2 tablespoons of melted butter.

Turn dough out onto a lightly floured surface and stretch and roll it out to a 12-inch square. Top with Everything Bagel seasoning and chives. Starting at the end closes to you, loosely roll up dough. Flatten the rolled up dough into a 16×6-inch rectangle. Then cut dough into twenty 2-inch square pieces.

Working with one square a time, gather all four corners and pinch them together. Place seam side down on work surface. Cup your hands under the dough and rapidly move the dough
in a circular motion to form it into a tight ball. Do not dust with any extra flour at this point as the balls should be tacky for easy forming. Place ball in prepared pan and repeat with remaining pieces of dough, to create a 6×4 grid. Cover pan with plastic wrap and place it in a warm draft-free area for
second proofing. Rolls are ready when they double in size, about an hour.

To bake the rolls, heat the oven to 375 degrees F. Remove the plastic wrap and gently brush rolls with an egg wash. Bake rolls until tops are deep golden brown, about 25 to 30 minutes.

Remove pan from oven and transfer to a wire rack. Quickly brush tops with remaining 2 tablespoons of butter. Sprinkle with chives, Everything Bagel seasoning and flaky salt. Let cool in pan for 5 minutes, then loosen sides with an offset spatula  and slide rolls onto a wire rack. Serve warm
or at room temperature.

**Recipe is adapted from Claire Saffitz Pull Apart Rolls.

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