We take our essential Parker House Roll Dough recipe and blend in Gruyère and fresh dill for a cheesy, herbaceous twist on the beloved classic.
Dill and Gruyère Parker House Rolls
Makes about 25 round rolls
Ingredients
- 1½ cups warm whole milk (105°F to 110°F), divided
- ¼ cup (50 grams) granulated sugar
- 2 teaspoons (6 grams) active dry yeast
- 4½ to 5 cups (563 to 625 grams) all-purpose flour, divided
- 6 tablespoons (84 grams) unsalted butter, melted
- 2 large eggs
- 2 teaspoons (6 grams) kosher salt
- ½ cup fresh dill, chopped
- 6 ounces Gruyère, finely grated
- 4 tablespoons plus ½ teaspoon (58.5 grams) unsalted butter, softened and cut into 25 cubes
- ¼ cup (57 grams) unsalted butter, melted
- Maldon or sea salt
Instructions
- In a small bowl, whisk together ½ cup warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. Stir ½ cup (63 grams) flour into yeast mixture.
- In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined. Add yeast mixture, beating to combine. Add 1 cup (125 grams) flour and salt; beat to combine. Gradually add remaining flour, 1 cup (125 grams) at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, ¼ cup [31 grams] at a time, until it comes together.) Mix in Gruyère and dill.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 2 to 2½ hours.
- On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Divide dough into 25 pieces (about 1.6 ounces each). Press one cube of softened butter into center of each piece of dough, and roll into balls. Place rolls on prepared pan, leaving no space between. Cover and let rise in a warm, draft-free place (75°F) until puffed, about 30 minutes.
- Brush with melted butter, and bake until golden brown, 25 to 30 minutes. Brush with melted butter again, and sprinkle with salt.
Do not mix all the sugar with the yeast and warm milk. Too much sugar will kill the yeast. I used one teaspoon with the yeast and added the remainder to the melted butter, egg, and milk.