Ingredients

• 400 g (2 cups) - all purpose flour
• 2 tsp - butter
• 50 ml + extra 3 tsp - milk
• 1/2 tsp - salt
• 1 - egg, beaten well
• 4 tsp - extra butter (to grease the baking tray + rolls)
• For the yeast: 5 tbsp (75 ml) - warm water
• 3 tbsp - sugar
• 1 tsp - active dry yeast (fresh packet)

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