Parker House Rolls

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 2 hrs 20 mins
Course Breakfast
Cuisine European
Servings (Default: 1)

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
Parker House Rolls
Parker House Rolls

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.

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