Infused Parker House Rolls
Mmm. Mmm. Mmm. Chef's kiss! These infused parker house rolls are for the at-home infüsiasts who have already conquered a loaf of sourdough during quarantine, and are up for a delectable challenge. I mean, just look at these rolls! Get out your rolling pin, LĒVO, scale, and mixer ... and get bakin'!
- 656 g AP flour
- 233 g Milk
- 75 g butter (soft)
- 50 g sugar
- 5 tsp salt
- 1/4 oz dry yeast
- 229 g warm water
- 4 oz room temperature LĒVO-infused butter
- Maldon sea salt
Fill herb pod with 6 grams coarsely ground cannabis and 1 thyme stalk. Set the LĒVO to the Activate cycle.
Once the Activate cycle is complete, fill the LĒVO reservoir with butter and set to 200°F for 2.5 hours,
Dispense and set aside at room temperature. You only need 4oz for this recipe, so put the rest away in an air tight container for future use!
Combine milk, sugar, regular butter, and salt in small sauce pan until melted.
Pour water and warm milk into the mixer. Pour yeast and half of the flour on top, mix with paddle attachment until smooth.
Add remaining flour and switch to the dough hook. Process on medium until the sides of the bowl are clean.
Remove dough from mixer and knead for 5 minutes. Add a little additional flour as needed to keep it from getting too sticky.
Cover dough with plastic wrap and allow to rest for 45 minutes at room temperature.
Butter a large rectangular pan (regular butter). Set aside.
Portion dough into 12, 3.5 oz balls and place evenly spaced into buttered pan.
Bake at 350°F for 25 minutes.
Remove from oven and allow to cool. Brush on LĒVO-infused butter and sprinkle sea salt.
Recipe by Chef Josh Heiskell.