1 batch Parker House Roll dough (see Parker House Rolls recipe, same cookbook)
0.25 cup (57 g) unsalted butter, plus extra for greasing the pan
Instructions
1. Prepare Parker House Roll dough according to that recipe, using 1/4 cup (57 g) butter as the fat portion.
2. Shape the dough into small round biscuits, each roughly 1.5 inches (4 cm) in diameter.
3. Arrange the rounds in rows on a lightly floured board. Cover with a clean cloth and invert a pan over the top to trap warmth. Allow to rise until light and well puffed, approximately 30 to 45 minutes, until the rounds have roughly doubled in size and feel airy when gently pressed.
4. Lightly flour the handle of a wooden spoon. Press the handle firmly down through the center of each round to make a deep crease — this is a fold-and-press shaping technique: the crease allows the dough to fold over itself. Pick up each creased round and press the two halves together firmly at the edges so they adhere.
5. Place the shaped rolls close together in a buttered 9-by-13-inch (23 by 33 cm) baking pan. Cover and allow to rise a second time until puffy and the rolls press against one another, approximately 20 to 30 minutes.
6. Heat the oven to 425°F (220°C).
7. Bake for 12 to 15 minutes, until the tops are deep golden brown, the rolls sound hollow when tapped on the bottom, and the internal temperature reads 190°F to 200°F (88°C to 93°C). Remove from the oven and serve warm.
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