Parker House rolls

I honestly think rhodes texas rolls are just as good or better then homemade, but this recipe turned out nice if you are wanting to try a homemade roll!

 

ingredients

• One 1/4-ounce package active dry yeast
• 1/2 cup warm water
• 1/2 cup sugar
• 2 sticks unsalted butter, melted and cooled (1 cup)
• 2 cups whole milk, at room temperature
• 2 large eggs, lightly beaten
• 1 tablespoon kosher salt
• 7 1/2 to 8 cups all-purpose flour, plus more for shaping
• Flaky sea salt, for sprinkling

Instructions

1. Make the DoughIn a stand mixer fitted with the dough hook, mix the yeast with the water and 1 teaspoon of the sugar. Let stand until foamy, 10 minutes. Beat in the remaining sugar, 3/4 cup of the butter and the milk, eggs and kosher salt. At low speed, stir in the 7 1/2 cups of flour until the dough comes together; add more flour by the tablespoon, if necessary. Mix at medium speed until the dough forms a loose ball around the hook, 3 minutes. Brush a large bowl with some of the melted butter. Transfer the dough to the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in bulk, 1 1/2 hours
2.  Form the RollsPreheat the oven to 375° and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured work surface and shape it into a 9-by-16-inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips, then cut each strip crosswise into 12 small strips. Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck the overhang under and place the roll seam side down on a baking sheet. Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch its neighbors, but leave about 4 inches between the row

3. Bake the Rolls
Bake the rolls for about 18 minutes, until browned; rotate the baking sheets from top to bottom and front to back halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt. Transfer the rolls to a rack and let cool for 15 minutes before serving. To reheat, toast in a 350 oven for about 10 minutes

Lemon Aioli and steamed artchokes

Ingredients

• 2 medium to large size artichokes

Lemon Garlic Aioli

• ¾ cup mayonnaise, or vegan mayo, or try my homemade paleo mayo
• 1 garlic clove, grated or very finely minced
• zest and juice of 1 lemon, save lemon halves for the poaching liquid
• pinch of cayenne pepper
• salt and pepper to taste

Artichoke poaching liquid

• 2 cups water
• 1 cup chicken or veggie stock
• splash of white wine, about ¼ cup
• 2 lemon halves left over from lemon garlic aioli

 Instructions:

1. In a small mixing bowl begin by making the aioli by combining all ingredients and stirring to combine. Set aside in the refrigerator. Will keep in an airtight container in the refrigerator for 1 week.
2. Prep the artichokes by cutting off the top 1" of the artichoke, bottom ¼" of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.
3. In a medium size pot with a lid, heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, base side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them upside down to drain off excess liquid, then put them upside down in a strainer and allow to cool for 3 minutes.
4. Serve warm with the lemon garlic aioli.