Parker House Rolls
Parker House Rolls
Take a look at more
. You may also want to try
Healthy Rosemary Oatcakes
Best Aloo Wadi
Easy Thekua-Cookie from Bihar
Rate This Recipe
400 g (2 cups) - all purpose flour
2 tsp -
50 ml + extra 3 tsp -
1/2 tsp - salt
1 - egg, beaten well
4 tsp - extra
(to grease the baking tray + rolls)
For the yeast: 5 tbsp (75 ml) - warm water
3 tbsp -
1 tsp - active
How to Make Parker House Rolls
For the yeast: Dilute 1 tsp of active dry yeast with 5 tbsp of warm water and 3 tsp of sugar.
Gently stir well and leave for 15 minutes until it ferments and doubles in quantity.
For the dough: Melt 2 tsp of butter in 50 ml of medium hot milk and keep aside.
Place 2 cups of flour in a large bowl and mix in the salt. Make a well in the centre and the milk-butter mix, fermented yeast mixture and beaten egg.
Knead into a dough. Sprinkle 2-3 tsp of the reserved milk if required until you have a soft moist dough.
Turn out onto a floured surface and knead for at least 10 minutes (make an extra soft dough).
Return to the bowl, cover with a wet towel and let for 1-1.5 hours until it rises and doubles in size.
Punch the dough down. Turn onto a floured surface; cover and leave it for 15 minutes.
Preheat an oven at 375 degrees Fahrenheit.
Melt 2 tsp of butter and keep aside.
Grease a baking a tray with 1 tsp of butter.
Roll out the dough 1/2 inch thick. Cut circles with a 2.5 inch cutter.
Dunk each circle in the melted butter, then immediately fold in half and place on a cookie sheet or a greased baking tray, flat side down.
Press lightly to encourage the sealing.
Repeat with the rest of the dough.
Cover with a towel for 30-45 minutes and allow the rolls to rise.
Bake for 15 minutes.
Remove and serve immediately with butter or jam.
Recipe Courtesy: Niya's World
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.