Parker House Rolls – Soft Rolls

Sprinkle the yeast over 100 ml of the milk, let rest for 5 min, stir and melt. Stir the remaining milk with 60 g liquid butter, sugar and eggs.

Sift the flour and salt into a large baking bowl, make an indentation and pour in the dissolved yeast and the milk mixture. Mix in the flour from the sides until a soft, moist dough forms.

Shape the dough on a floured surface and knead for 10 minutes until smooth and elastic*, then place in a buttered baking bowl, cover with a kitchen towel and let rise for 1-1 1/2 hours until doubled in volume.

Knock off the dough** and rest for 10 min.

Divide the dough into 2 portions and roll out into 2 20 x 40 cm rectangles. Cut each rectangle into 4 strips 5 cm wide, quarter each strip to make a total of 16 rectangles.

Brush the top half of all rectangles with melted butter, then fold this half over to the bottom, leaving liters of edge.

Place the folded dough pieces slightly overlapping (Petra’s note: so that the shorter side comes down) against each other on a buttered baking sheet and let rise, covered with a dishcloth, for half an hour (Petra: a little longer). Brush with melted butter and bake in the oven heated to 220 °C for 15-20 min. Cool on a wire rack.

Cecco) used.

*Knead the dough at the beginning with the dough hook of the mixer until a ball is formed.

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