Parker House Rolls

Recipe by
Total Time:
2-4 hours
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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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