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Black Truffle Parker House Rolls

D'Artagnan | Yield: about 30 rolls
Soft, squishy, golden yeast rolls are a holiday favorite but when our Black Truffle Butter is baked right into the dough, they’re downright irresistible.
Black Truffle Butter Parker House Rolls Recipe | D'Artagnan

Ingredients

  • 1 packet active dry yeast (about 2 ¼ teaspoons)
  • ¾ cup warm water (about 100-110 degrees F)
  • 1¼ cup buttermilk
  • ¼ cup honey
  • 1 teaspoon Black Truffle Oil
  • 5 2/3 cups bread flour (about 1 pound 14 ounces), plus more for dusting the work surface
  • 2 teaspoons kosher salt
  • 3 tablespoons unsalted butter, cut into small chunks
  • 8 tablespoons Black Truffle Butter, divided, plus more as needed
  • Maldon salt

 

Preparation

  1. In a medium bowl, stir the yeast into the warm water and allow to bloom for about 5 minutes. Stir in the buttermilk, honey, and truffle oil. Set aside.
  2. To the bowl of a stand mixer fitted with a dough hook, add flour and salt. With the mixer on low speed, pour in the buttermilk mixture and mix until fully incorporated, about 2 minutes. Increase the speed to medium-low. Add unsalted butter, piece by piece. Add 3 tablespoons black truffle butter, a tablespoon at a time. Continue to knead until dough is smooth, stretchy, and elastic, about 12 minutes longer.
  3. Rub the inside of a large bowl with truffle butter. Place the dough in the bowl, covering with tea towel. Allow to rise in a warm place until doubled in size, about 90 minutes. Meanwhile, lightly grease a 9x13 inch baking dish and set aside.
  4. Once risen, punch down the dough and divide into 2 equal pieces. One at a time, roll the dough pieces into rectangles about 12x14 inches. Using a pizza wheel or Chef’s knife, cut the dough lengthwise into 5 strips. Cut each strip into 3 smaller rectangles. Take 1½ tablespoons of the remaining black truffle butter and spread a small amount onto each rectangle. Fold the rectangles in half and place into the prepared pan, seam side down. Nestle the buns side by side without crowding. Repeat the entire process with the second piece of dough. Cover the pan with a clean kitchen towel and let rise in a warm place until doubled in size, about 1 hour. Meanwhile, with the rack in the center position, preheat the oven to 350 degrees F.
  5. Once risen, gently brush the remaining 2 tablespoons of black truffle butter over the top of the rolls and sprinkle with Maldon salt. Bake until the bottoms and tops of the rolls are golden brown, about 40 minutes. An instant read thermometer inserted into the center of a roll should register 190 degrees F. Remove from the oven, let cool slightly before serving.