While they aren’t perfectly square, these billfold-style rolls follow the same roll, tuck butter, and fold technique as the Pocket Rolls.
Parker House Square Rolls
Makes about 32
- 1 recipe Parker House Roll Dough
- ¼ cup (57 grams) unsalted butter, melted
- 5 tablespoons plus 1 teaspoon (75 grams) unsalted butter, softened and cut into 32 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 pizza wheel or sharp knife, cut dough into 16 (4x3-inch) rectangles. Repeat with second half of dough. Brush each rectangle with melted butter, and place one cube of softened butter on bottom half of each one. Fold rectangles over, and press to seal. Place rolls on prepared pan, stacking so they overlap. 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, 25 to 30 minutes. Brush with melted butter again, and sprinkle with salt.