Super easy Parker House rolls from Haven in Oakland.  Executive Chef Kim Alter did a presentation at Chefs’ Holidays 2013 at the Ahwahnee Hotel in Yosemite. She doesn’t fold them over but they are tasty.  Kim is a firm believer in weighing all ingredients.   There are conversion tables available on the internet.  The conversion for fresh yeast is a little more complicated.  100% fresh = 40%-50% active dry = 35% instant.

Ingredients:

• 750 grams of all-purpose flour (about 3 1/4 c)
• 750 grams of bread flour (about 3 1/c)
• 60 grams of granulated sugar (about 1/4 c)
• 30 grams of salt  (about 2 Tab)
• 54 grams of fresh yeast (about 1/4 c)
• 1,050 grams of whole milk, cold (about 3 1/3 c)
• 350 grams of butter, room temperature (about 1 1/2 c)
• pan spray
• 1 whole egg
• 2 egg yolks
• 2 tablespoons of whole milk
• Fleur de Sel to garnish

Instructions:

1. Weigh out all ingredients.
2. Add all dry ingredients to the bowl of your stand mixer.
3. Add 1,050 grams of milk and the yeast.
4. With a dough hook, turn your stand mixer to speed #3 for 5 minutes.
5. Once your timer goes off, turn the speed up to #5 and let the dough mix for 4 minutes.
6. Once that timer goes off, slowly add in your tempered butter.
7. Turn your stand mixer back down to speed #3.  Let the dough mix until everything is emulsified, about 5 more minutes.
8. Turn off the mixer and take out the dough.
9. Divide into 2 parts, then wrap in plastic wrap.
10.Place one in your freezer for future use and one in your refrigerator for later.
11. Let the dough rest in the refrigerator for about an hour.
12. While the dough is resting gather 2 half-sheet trays and place parchment paper on one of them. (Spray pan, then put down          paper and it will not curl on you.)
13. Coat the pan with spray so the dough does not stick.
14. Once the dough has rested, weigh out little balls somewhere between 52 grams and 60 grams.
15. Roll the dough balls in a circular motion (with your hand, on the board/table) and place on a half pan about 1/2 inch apart    from each other.
16. Once the tray is full, spray the tops to the rolls with pan spray.
17. Place plastic wrap loosely on top.
18. Place the other half pan on top to lightly press sown the dough.
19. “Proof” the bread for about 1 1/2  hours.   “Proofing” is the final step before baking, and refers to a specific rest period    within the more generalized process known as fermentation.
20.The rolls are ready once there is no more space between them and they have almost doubled in size.
21. Combine the whole egg, egg yolks, and milk, then beat them together like you are making scrambled eggs.
22. Using a pastry brush, lightly coat all of the dough with the egg wash, making sure you get in between the cracks.
23. Sprinkle Fleur de Sel on top to garnish.
24. Place the bread in a 400° oven and set your timer for 7 minutes.
25. Once the timer goes off, rotate half way and reset the timer for 8 minutes.
26. Take out of the oven and let rest for about ten minutes.
27. Serve with butter and enjoy!

Serves:  Half batch makes 25 rolls

Source: Haven, Oakland, CA