Parker House Rolls
Member recipe by robochoc
ServingsServes 1 - 18 Rolls
American dinner rolls with a light texture and lovely buttery flavour. Originate from Boston's Parker House Hotel from around the 1850s. This version is for a bread maker.
- DRY MIX
- 500g strong white bread flour
- 30g caster sugar
- 0.5 tsp salt
- 90g butter, softened
- 1 sachet easy blend yeast
- WET MIX
- 1 large egg
- 125ml milk
- 125ml boiling water
- 50g melted butter for finishing
- Weigh out the flour, sugar and salt. Add the sachet of yeast and mix together.
- Measure out the milk and water, ensuring the mixture is tepid. Beat the egg, and then mix together with the water and milk.
- Make a dough according to your bread making machine's instructions.
- Turn the dough out onto a lightly floured surface and roll out to about 1cm thick. Using a 8cm cutter, cut circles of dough out, re-kneading and rolling the mix out until you have as many as you can make from the dough.
- Brush one side of each disk with melted butter and fold in half, arranging the rolls in rows on a non stick baking sheet.
- Place into the pre-heated oven (200C / fan 180C / gas 6) for 10 - 15 minutes until the rolls are golden and sound hollow when tapped. Best served warm.