We're baking our way around the world, stopping at Element 47 restaurant at The Little Nell for their Parker House rolls. The restaurant is named for silver, the 47th element on the periodic table and the discovery that helped put Aspen on the map in the first place.
PARKER HOUSE ROLLS
1 1/2 Tbsp. dry yeast
6 Tbsp. granulated sugar
4 oz. warm water
6 oz. unsalted melted butter
1 pt. whole milk, warm
5 3/4 c. high-gluten flour
3 tsp. Maldon sea salt
1. Whisk together dry yeast, sugar, and warm water in a large mixing bowl (6 quarts). Cover and let rise for 10 minutes.
2. Whisk in warm butter and milk. Add flour and salt, and combine on the mixer with the dough hook.
3. Mix for 10 minutes, cover and proof for 1 hour, until the dough reaches the top of the bowl.
4. Divide into 1 oz. portions and roll into balls.
5. Butter cast iron rectangles and place 6 balls inside.
6. Butter again and proof for another hour.
7. Brush with egg wash and sprinkle with Maldon sea salt.
8. Bake at 375 degrees until golden brown, and brush with butter again.