Black Skillet Parker House Rolls

A VERY OLD-FASHIONED STYLE of bread, Parker House Rolls are soft, buttery, and slightly sweet. These rolls are unlike the rustic, crusty, dense, seedy, whole grain breads so popular today. I do love the artisan breads being created nowadays, but these fluffy rolls hit a comfort zone I needed to feel.

I usually find "talk about the weather" to be so dreary, boring, mundane. In ordinary conversation it seems  so redundant, but in relation to food it seems more pertinent. Cold weather equals warming food. And it has been cold! record-breakingly so, here in the mountains of western North Carolina.

I decided to make a beef stew and wanted bread to go with it.

I had recently had a couple comments on my blog from one of our fellow bloggers. To acknowledge and respect,  I visited her blog. That is where I got the idea for these rolls. You just never know where inspiration will come from do you?

The recipe made 2 dozen rolls for me. I baked the first dozen, then covered the remaining dough and refrigerated it overnight. The next day, I took the dough out and let it sit at room temperature for about an hour. Then I kneaded it down a bit and formed another dozen rolls and let them rise an additional 2 hours. I must say, the rolls were much more delicious the second day and in my experience working with yeast breads, it should never be rushed. Allow plenty of time for resting and rising.

Black Skillet Parker House Rolls
(adapted from My Catholic Kitchen)
1/2 cup warm water
1 cup warm milk
1/2 cup honey
1 packet yeast
1/2 cup (1 stick) butter, softened
1 1/2 tsp salt
5 - 6 cups flour

Combine the warm water, milk, honey, and yeast and set aside for about 10 minutes.

In a stand mixer with a dough hook, combine the yeast mixture, butter, salt, and 5 cups of flour. Mix and knead, adding more flour until the dough leaves the sides of the bowl and clings to the dough hook, about 5 minutes.

Transfer the dough to a floured surface and knead a few times. Pinch off balls of dough and form into rolls, pinching the seams on the underside to make a smooth top. Place the formed rolls into a well buttered cast iron skillet, leaving space between each one. Let the rolls rise in a warm place  for 2 hours, until doubled in size. Bake for 20 minutes at 375 degrees. Brush generously with butter and serve piping hot.