Parker House Rolls

Summary

Ingredients

• 560 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 1 pack dry yeast
• 2 tablespoon sugar
• 2 teaspoons salt
• 60 g butter, liquid
• 2 egg (s)
• 250 ml milk, lukewarm
• 30 g butter, liquid for brushin the rolls

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Instructions

1. Mix the flour with the yeast, sugar and salt. Add liquid butter, eggs and milk and knead into a soft, moist dough.
2. Place the dough on a floured work surface and knead for 10 minutes until it is smooth and elastic, then place in a bowl and let the dough rise for 1 - 1 1/2 hours until it has doubled.
3. Remove the dough from the bowl and divide into 2 portions. Roll out each portion into rectangles of 40 cm. Cut each rectangle into 4 strips 5 cm wide, quarter each strip so that a total of 16 rectangles are created (I like to use a pizza wheel for this).
4. Brush the upper half of all rectangles with melted butter, then fold this half over and leave 1 cm edge to stand.
5. Place the folded pieces of dough next to each other on a tray, slightly overlapping, and cover with a cloth and let rise for 30 minutes.
6. Brush with liquid butter and bake in the oven preheated to 180 ° C for 25-30 minutes.
7. Let cool on a wire rack.