Buttermilk Parker House Skillet Rolls

9
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Buttermilk Parker House Skillet Rolls

Buttermilk ups the ante on these classic rolls.

3.5 from 2 reviews
Buttermilk Parker House Skillet Rolls
Serves: Makes 16
 
Ingredients
  • ¼ cup warm water (105° to 110°)
  • 1 teaspoon active dry yeast
  • ¾ cup warm whole buttermilk (105° to 110°)
  • 6 tablespoons unsalted butter, melted and divided
  • ¼ cup sugar
  • 4½ cups all-purpose flour, divided
  • 2 large eggs
  • ¾ teaspoon kosher salt
  • ¼ teaspoon garlic powder
Instructions
  1. In a small bowl, stir together ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
  2. In another small bowl, whisk together buttermilk, 4 tablespoons melted butter, and sugar.
  3. In the bowl of a stand mixer fitted with the dough hook attachment, beat buttermilk mixture, yeast mixture, 2¼ cups flour, eggs, salt, and garlic powder at medium-low speed until combined, about 2 minutes. Reduce mixer speed to low. Add remaining flour, ½ cup at a time, beating until a smooth ball forms, about 2 minutes.
  4. Turn out dough onto a lightly floured surface, and knead for 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm, draft-free place (75°) until doubled in size, about 1 hour.
  5. Punch down dough, and turn out onto a lightly floured surface. Divide dough into 16 equal pieces, and shape into balls. Cover and let rest for 5 minutes. Roll balls into 4-inch circles. Brush with remaining 2 tablespoons melted butter, and fold in half. Place in a 12-inch cast-iron skillet. Cover and let rise until doubled in size, about 30 minutes.
  6. Preheat oven to 350°.
  7. Bake until golden brown, about 30 minutes, covering with foil to prevent excess browning, if necessary. Let cool for 10 minutes before serving. Brush with extra melted butter, if desired.

Interested in more classic skillet recipes? Check out Cast Iron Classics 2017.

9 COMMENTS

  1. These are the best rolls I have made in a long time and I’m not a new baker. I made these in the bread machine (the dough) and it worked great. Shared with the family and they all want the recipe too. First roll I have found that when you reheat them they are as good as when you first eat them.

  2. I DON’T 0WN a stand mixer fitted with the dough hook attachment. But I want to make this or similar dough. Any thoughts? I like to do this for thanksgiving.

    • Hi Bob! You can still make these rolls without a stand mixer with dough hook. Start by mixing everything by hand in a large mixing bowl with a wooden spoon. When the dough is homogenous, move to a lightly floured surface and knead by hand, as directed. It may just take a little longer (7 to 10 minutes) to get a smooth dough. You can continue sprinkling the dough with flour as needed as it may be sticky to start.

  3. I don’t understand the 5th step. I shaped them into 16 balls and let them rest 5 minutes. Then I’m supposed to shape them into balls again? Fold them in half? How do I fold a ball in half? It seems like the second half of the directions aren’t necessary.

    • Hi Kate! For that step, the pieces are shaped into balls then rolled (with a rolling pin) into 4-inch circles. Hope the helps!

      • Aha, thanks, Danny! I was reading circles as spheres. Makes sense now. And when I fold them in half, should the butter be on the inside?

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