Soft and buttery Parker house rolls
These buns come in all shapes and flavors.
They are soft, super fluffy and buttery. This bread is a famous 19th century staple from the parker hotel in Boston now called “Omni parker house”. Many politicians and famous people stayed there. This same hotel dinning room is where J.F.Kennedy proposed to Jacqueline Bouvier. You must be wondering how on earth I know that, well google is my friend and my love for history grows every day if it involves food and bread baking.
They are super simple to prepare and I’ve come to love it especially with a bowl of hot soup, or to make it simple, with either a tall glass of milk or hot cup of coffee/tea.
Making “Classic Parker house rolls”
Prep time: 8 mins Proofing: 2 hours Bake time: 20 mins Cool time: 15 mins
Total time: 2 hours 43 mins
- 3-1/4 cups of all-purpose flour
- 4 Tablespoons of melted margarine
- 1/4 cup of water
- 1 cup of warm milk
- 1 egg
- 2 Tablespoons of castor sugar
- 2-1/4 teaspoons of active dry yeast
- Vegetable oil
Important tools required:
- An oven
- Muffin tins
- spatula /scraper
- large mixing bowls
- cling film
- stand mixer + dough hook
- pastry brush
- tape measure/ruler
- rolling pin
Step 1: Make the dough.
Into your stand mixer, add in all the ingredients mentioned but with only 2 Tablespoons of melted butter. Attach the dough hook and mix for 3 mins till its well blended.
Step 2: 1st proofing = 1 hour 30 mins
In a large bowl, add some vegetable cooking oil, add in the elastic sticky dough – coat with the oil and cover with a cling film. Place in a warm area for 1 hour 30 mins.
Step 3: Preheat oven to 180 C + Roll + Butter + Divide the dough
Lightly flour the work space. Place the dough and deflate all the carbon dioxide that the yeast created on the dough. Roll it out to a 12 inch width. I am using a tape measure here. Apply part of the melted butter all over the dough. Divide the dough into 18 to 20 pieces.
Step 4: Prep the muffin tins
Using your pastry brush, generously brush the remaining melted butter on both the bottom and sides of each cup of the tin. Take each piece of the cut out dough twist it only once and place them into each cup of the tin.
Step 5: 2nd Proofing = 30 mins
Cover each muffin tin with a clear cling film and set it aside to double in size for 30 mins.
Step 6: Bake = 20 mins
Step 7: Cooling for 15 mins
Step 8: Serve and enjoy.
They have a crusty yet crunchy on the outside, but fluffy and buttery on the inside with a faint sweetness.
NOTE:If you decide to use un-salted butter, make sure to add 1 teaspoon of salt. But if you use margarine – no need for salt since it does have lots of salt.
Try this recipe, and feel free to tag me using the #TastieDineRecipes and I’ll get to give you a shout-out via my Insta-stories. Until on the next post, Bon Appetite.