Parker Rolls, Nighbird
 
 
Author:
Ingredients
  • 375 grams bread flour
  • 375 grams all purpose flour
  • 30 grams sugar
  • 10 grams kosher salt
  • 525 grams whole milk, plus extra for brushing
  • 27 grams fresh yeast
  • 175 grams tempered butter
  • Vegetable oil
  • 1 egg
  • Fleur de sel salt
Instructions
  1. Add the flours, sugar, salt, and milk to the bowl of a Kitchen Aid mixer and start on speed 1.
  2. Add the yeast last.
  3. Mix on speed 1 for 4 minutes.
  4. Move to speed 2 and slowly start adding the tempered butter for 5 minutes.
  5. Bring back down to speed 1 for 4 minutes. Everything should be incorporated.
  6. Take the dough out of the mixer, wrap in plastic, and place in the freezer overnight or longer.
  7. When you're ready to use, remove the dough from the freezer and let it thaw.
  8. Once it is thawed, weigh out the dough in 45 gram balls.
  9. Heat your oven to 400°F.
  10. On a quarter sheet pan, place parchment paper, and coat with vegetable oil.
  11. Roll the dough into perfect circles and place on the tray. They are normally about ¼ inch apart. On a quarter sheet tray you should be able to fit 20 (4 by 5).
  12. Proof the rolls, allowing them to rise until all the balls are touching.
  13. Mix the egg with a splash of milk in a small bowl, and brush the mixture on top of the rolls.
  14. Sprinkle with fleur de sel salt on top.
  15. Bake for 8 minutes, and then rotate and bake for 7 more minutes.
  16. Let cool for at least 10 minutes.
Notes
To temper butter, you'll want to slowly heat the butter while whisking it, so that it is opaque and doesn't break into a clear and opaque solution.
Recipe by The Taste Edit at https://thetasteedit.com/the-best-parker-rolls-from-nightbird/