The Parker House Pocket Rolls use rounds of dough folded over into tidy pockets to create half-circle bites of buttery perfection.
Parker House Pocket Rolls
Makes about 50
- 1 recipe Parker House Roll Dough
- ¼ cup (57 grams) unsalted butter, melted
- 8 tablespoons plus 1 teaspoon (117 grams) unsalted butter, softened and cut into 50 cubes
- Maldon or sea salt
- 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.
- Roll one half of dough into a 14x12-inch rectangle, about ¼ inch thick. Using a 2½-inch round cutter, cut dough, rerolling scraps as necessary. Repeat with second half of dough. Brush each circle with melted butter, and place one cube of softened butter on bottom half of each one. Fold circles over, and press to seal. Place pockets, overlapping, on prepared pan. Cover and let rise in a warm, draft-free place (75°F) until puffed, about 30 minutes.
- Brush rolls with melted butter, and bake until golden brown, 20 to 25 minutes. Brush with melted butter again, and sprinkle with salt.