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Parker House Rolls with Smoked Sea Salt

Holiday 2020
F202006049.jpg
food and drink

BY: Marcella DiLonardo

Parker house rolls will change the way you think about dinner rolls. During the shaping process, the centre of the dough is brushed with butter, giving the roll a buttery texture. The top is brushed with butter and sprinkled with smoked sea salt flakes, elevating the flavour of the rolls. The end result is a soft and fluffy roll, with just a hint of sweetness.

1/4 cup (60 mL) water, warm to touch
2¼ tsp (11 mL) active dry yeast
1 cup (250 mL) whole milk
2 tbsp (30 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted and divided
1½ tsp (7 mL) fine salt
1 large egg, room temperature
4 cups (1 L) all-purpose flour
Additional melted butter, about 2 tbsp (30 mL), for topping
Smoked sea salt flakes, for topping
Butter Trio (recipe follows)

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the water. Sprinkle the yeast over the water and let stand for 5 minutes, until the yeast becomes bubbly.

2. Heat the milk in a saucepan over low heat until warm to touch, do not boil.

3. Remove from heat and whisk in‑sugar, 1/4 cup (60 mL) butter and salt until blended.

4. Add mixture to the stand mixer bowl, followed by the egg. Whisk to combine.


5. Add the flour and knead on low speed until dough is smooth, about 5 minutes.

6. Shape dough into a ball and transfer to a greased bowl. Cover with plastic wrap and let rest at room temperature until doubled in size, about 2 hours.

7. Punch down dough and transfer to a lightly floured surface. Roll out dough to an 8 x 18-inch (20‑x 45-cm) rectangle and cut into 24‑evenly sized pieces approximately 2 x 3 inches (5 x 8 cm).

8. Brush half of each piece with the remaining melted butter and fold unbuttered side over lengthwise, leaving a 1/4-inch (5-mm) overhang on the bottom. Place flat in a buttered 9 by 13-inch (23‑x 33 cm) baking dish.

9. Repeat with the remaining pieces to create 4 rows of 6. Cover with plastic wrap and let rest until doubled in size, about 30‑minutes. If making the dough in advance, let rest in the refrigerator for up to 8 hours.

10 .When ready to bake, heat oven to 350°F (180°C). Brush tops with additional melted butter and sprinkle with flaked salt. Bake until golden brown, about 30‑minutes. Brush with more melted butter, if desired, and serve.

202006050

BUTTER TRIO

If you are looking for a quick, elegant, edible gift consider these flavoured butters. They can easily be dressed up by placing the butter in a small glass weck jar, and they pair perfectly with the warm parker house rolls. The butters also make a great addition to steaks or roasted vegetable dishes. I prefer to use unsalted butter when making flavoured butters, as I can control the amount of salt.

GORGONZOLA & CHIVE BUTTER
1 cup (250 mL) unsalted butter, room temperature
1/2 cup (125 mL) Gorgonzola cheese, crumbled
2 tbsp (30 mL) finely chopped fresh chives
Salt and black pepper, to taste

CRANBERRY & ROSEMARY BUTTER
1 cup (250 mL) unsalted butter, room temperature
1/2 cup (125 mL) dried cranberries, finely chopped
2 tbsp (30 mL) finely chopped fresh rosemary
Salt and black pepper, to taste

MAPLE & SAGE BUTTER
1 cup (250 mL) unsalted butter, room temperature
1 tbsp (15 mL) pure maple syrup
1/2 tsp (2 mL) pure vanilla extract
2 tbsp (30 mL) finely chopped fresh sage
Salt, to taste

1. In individual small mixing bowls, add the ingredients for each butter. Stir until well combined. Chill for 15 minutes.

2. Transfer each to a sheet of plastic wrap. Shape into logs 1 inch (2.5 cm) thick.

3. Refrigerate until firm. Butters can be stored in the fridge for up to 2 weeks or freezer for up to 2 months.

4. Remove from fridge at least 30 minutes before serving.

Makes 1 1/2 cups (375 mL) Gorgonzola & Chive Butter and Cranberry & Rosemary Butter, 1 cup (250 mL) Maple & Sage Butter

F202006049.jpg
food and drink

Parker House Rolls with Smoked Sea Salt

Holiday 2020

BY: Marcella DiLonardo

Parker house rolls will change the way you think about dinner rolls. During the shaping process, the centre of the dough is brushed with butter, giving the roll a buttery texture. The top is brushed with butter and sprinkled with smoked sea salt flakes, elevating the flavour of the rolls. The end result is a soft and fluffy roll, with just a hint of sweetness.

1/4 cup (60 mL) water, warm to touch
2¼ tsp (11 mL) active dry yeast
1 cup (250 mL) whole milk
2 tbsp (30 mL) granulated sugar
1/2 cup (125 mL) unsalted butter, melted and divided
1½ tsp (7 mL) fine salt
1 large egg, room temperature
4 cups (1 L) all-purpose flour
Additional melted butter, about 2 tbsp (30 mL), for topping
Smoked sea salt flakes, for topping
Butter Trio (recipe follows)

1. In the bowl of a stand mixer fitted with a dough hook attachment, add the water. Sprinkle the yeast over the water and let stand for 5 minutes, until the yeast becomes bubbly.

2. Heat the milk in a saucepan over low heat until warm to touch, do not boil.

3. Remove from heat and whisk in‑sugar, 1/4 cup (60 mL) butter and salt until blended.

4. Add mixture to the stand mixer bowl, followed by the egg. Whisk to combine.


5. Add the flour and knead on low speed until dough is smooth, about 5 minutes.

6. Shape dough into a ball and transfer to a greased bowl. Cover with plastic wrap and let rest at room temperature until doubled in size, about 2 hours.

7. Punch down dough and transfer to a lightly floured surface. Roll out dough to an 8 x 18-inch (20‑x 45-cm) rectangle and cut into 24‑evenly sized pieces approximately 2 x 3 inches (5 x 8 cm).

8. Brush half of each piece with the remaining melted butter and fold unbuttered side over lengthwise, leaving a 1/4-inch (5-mm) overhang on the bottom. Place flat in a buttered 9 by 13-inch (23‑x 33 cm) baking dish.

9. Repeat with the remaining pieces to create 4 rows of 6. Cover with plastic wrap and let rest until doubled in size, about 30‑minutes. If making the dough in advance, let rest in the refrigerator for up to 8 hours.

10 .When ready to bake, heat oven to 350°F (180°C). Brush tops with additional melted butter and sprinkle with flaked salt. Bake until golden brown, about 30‑minutes. Brush with more melted butter, if desired, and serve.

202006050

BUTTER TRIO

If you are looking for a quick, elegant, edible gift consider these flavoured butters. They can easily be dressed up by placing the butter in a small glass weck jar, and they pair perfectly with the warm parker house rolls. The butters also make a great addition to steaks or roasted vegetable dishes. I prefer to use unsalted butter when making flavoured butters, as I can control the amount of salt.

GORGONZOLA & CHIVE BUTTER
1 cup (250 mL) unsalted butter, room temperature
1/2 cup (125 mL) Gorgonzola cheese, crumbled
2 tbsp (30 mL) finely chopped fresh chives
Salt and black pepper, to taste

CRANBERRY & ROSEMARY BUTTER
1 cup (250 mL) unsalted butter, room temperature
1/2 cup (125 mL) dried cranberries, finely chopped
2 tbsp (30 mL) finely chopped fresh rosemary
Salt and black pepper, to taste

MAPLE & SAGE BUTTER
1 cup (250 mL) unsalted butter, room temperature
1 tbsp (15 mL) pure maple syrup
1/2 tsp (2 mL) pure vanilla extract
2 tbsp (30 mL) finely chopped fresh sage
Salt, to taste

1. In individual small mixing bowls, add the ingredients for each butter. Stir until well combined. Chill for 15 minutes.

2. Transfer each to a sheet of plastic wrap. Shape into logs 1 inch (2.5 cm) thick.

3. Refrigerate until firm. Butters can be stored in the fridge for up to 2 weeks or freezer for up to 2 months.

4. Remove from fridge at least 30 minutes before serving.

Makes 1 1/2 cups (375 mL) Gorgonzola & Chive Butter and Cranberry & Rosemary Butter, 1 cup (250 mL) Maple & Sage Butter

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