Buttermilk ups the ante on these classic rolls.
Buttermilk Parker House Skillet Rolls
Serves: Makes 16
- 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
- In a small bowl, stir together ¼ cup warm water and yeast. Let stand until mixture is foamy, about 5 minutes.
- In another small bowl, whisk together buttermilk, 4 tablespoons melted butter, and sugar.
- 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 2¼ cups flour, ½ cup at a time, beating until a smooth ball forms, about 2 minutes.
- 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.
- 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.
- Preheat oven to 350°.
- 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 melted butter, if desired.