When we gather around the holiday table, there are the showstoppers that naturally attract the most attention — the turkey, the stuffing, the countless pies. The dishes that, for many, define the holiday feast and the traditions surrounding them. But there are all the side dishes that are just as important, that help the showstoppers shine, and in some cases, deserve a little spotlight, too.
Take Parker House Rolls, for example.
There’s something irresistible when it comes to these little pillows of doughy bliss, when they come out of the oven and receive a loving brush of buttery goodness and a sprinkling of flaky salt. On their own, Parker House rolls are already an amazing thing, but what can make them better?
Cheese!
Doesn’t cheese make everything better?
This cheddar Parker House rolls recipe takes the classic light and fluffy rolls to the next level — break one open to reveal a cheesy stuffing, made easy with Cache Valley® Shredded Cheese — whether you choose to stuff it with medium or mild cheddar is a matter of taste. Simply fold the cheese into the dough as you form the rolls, and your guests will have a cheesy surprise when you bring them to the table.
I just have to warn you of one small thing — once you start making cheddar Parker House Rolls, the turkey will have some serious competition. Your family will surely come to expect them at every holiday celebration!
Cheddar Parker House Rolls
Yield: 16 rolls
1 cup buttermilk
4 tablespoons butter, cut in cubes
1 (1/4-ounce) packet active dry yeast
3 tablespoons granulated sugar
4 cups all-purpose flour, divided, plus more for rolling
1/2 teaspoon kosher salt
2 large eggs
2 cups Cache Valley® Shredded Cheese, Medium or Mild Cheddar
1/2 cup melted butter
Sea salt
In a small saucepan, heat the buttermilk to about 110 degrees F. Stir in the butter to melt. Remove from heat and sprinkle in the yeast and sugar, and set aside.
In the mixing bowl of an electric mixer, whisk together 3 cups of the flour and salt. Add the buttermilk mixture and the eggs, and stir, using the dough hook attachment, periodically scraping down the sides of the bowl, until the dough comes together. It will still be fairly wet, but once it comes together, stop mixing.
Take about half of the remaining flour and sprinkle it on a cutting board. Dump the dough onto the board, and knead the dough for about 5 – 10 minutes, gradually adding more flour as needed, until the dough is smooth and supple, and not sticky.
Transfer the dough to a greased bowl, lightly cover with a cloth, and place in a warm spot to rise for about 90 minutes. The dough should double in size.
Once the dough has risen, divide the dough in half. Roll it out into an 8 x 12-inch rectangle. Brush it with melted butter. Cut the dough in half lengthwise so you have two 4 x 12-inch rectangles. Sprinkle the cheese down the length of each piece. Take one end and fold it over lengthwise, leaving about a 1/4-inch strip. Repeat on the other piece. Then cut into 3-inch pieces. You will have 8 rolls.
Repeat with the other half of the dough. You will have a total of 16 rolls.
Brush a 9 x 13-inch pan with butter. Arrange the rolls, smooth side up. Gently push the rolls down to cover the pan, but do not worry if it looks uneven; they will rise again and expand during the second rise. Lightly cover the pan and return to a warm spot to rise for about 45 minutes.
Toward the end of the second rise, preheat the oven to 350 degrees F with a rack placed in the center of the oven.
Lightly brush the rolls with melted butter before placing in the oven. Bake for about 25 minutes, or until the rolls are golden brown.
Remove from oven, brush with melted butter, and sprinkle the tops with sea salt. Let it rest in the pan for 10 minutes, then remove from pan and serve warm.
Disclosure: This post is a part of a collaboration between Cache Valley and SheKnows.
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