Charnuska-Sesame Seed Parker House Rolls
These deliciously fluffy dinner rolls are perfect for holiday dinners or even a summer potluck. The bitter and savory notes of the charnuksa seeds are an excellent accent for the soft rolls, nutty sesame seeds, and crunchy sea salt.
Recipe by Lily N.
Yield: 12 rolls
Preparation Instructions:
Combine the warm water, milk, honey and yeast in a medium bowl. Allow the yeast to proof for 5 minutes. The mixture should look bubbly.
Then, add yeast mixture, butter, flour and salt to your mixer bowl. Add salt to the opposite side of the bowl from your yeast mixture to keep that yeast alive!
Using your dough hook, knead the dough until combined about 3-5 minutes. Transfer dough to a lightly greased work surface and shape into a rectangle about 1 inch thick cut into uniformly sized pieces.
Form each piece into a ball pinching the seams on the underside making a smooth top. Transfer dough to a greased 12 inch cast iron pan. Give the rolls a bit of room to rise.
Allow to rise at room temperature for about 2 hours or until they have almost doubled in size and are touching. Sprinkle the tops of the rolls with seeds, white sesame seeds, and Portuguese sea salt.
Preheat oven to 375. Bake for about 20 minutes. Brush with butter and extra salt and seeds if you like!
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More About This Recipe
The recipe for the dough can be very versatile, and can adapted for savory and sweet applications.
If you enjoyed this recipe, check out more baking recipes here.
These rolls were delicious but could be better with a couple of changes. I have done them twice and they are even better – and prettier – when you brush on a bit of melted butter before they go in the oven. Also, put the salt and seeds on as soon as they are in the pan and press them down a bit. Once the rolls rise the additions just bounce off the top and won’t stick.