Buttery Bread Rolls (Parker House Rolls, FaC version)
Buttery Bread Rolls
Best rolls to serve with pasta, roasts and salads!
2 packets or 2 tbsp. yeast
1 tbsp. sugar
1/3 c. warm water, app. 105° F.
1 c. milk
1 c. water
¼ c. melted butter
2 tsp. salt
¼ c. honey
2 slightly beaten eggs
6 – 6 ½ c. flour
1/3 c. melted butter
Place warm water in a bowl and sprinkle the yeast on top, sprinkle the sugar over and let it rest for 5 minutes after stirring gently. The yeast mixture should have started to bloom.
In the meantime, heat the milk and water to lukewarm, app. 105° to 110 ° F. Place in mixing bowl. Add the butter, eggs and honey, stir well.
Add 5 ½ cups flour and using the dough hook or mixer, beat for 4 minutes, scraping the side as needed. Continue adding as much flour as you can, if not using a dough hook, add the last of the flour with your hands and knead for 5 minutes. If using the dough hook, mix until the dough comes away from the sides of the bowl cleanly, about 4 minutes.
Place the dough in a lightly greased bowl and cover with cellophane wrap or a clean humid kitchen towel in a draft free warm area. Let your dough rise till double in size.
Once the dough has risen, punch down gently and fold it in on itself before dropping onto a well-floured surface. Separate into 16 large parts or 20 smaller parts.
Let rest 10 minutes. Shape into buns and flatten well. Let them rise 25 to 35 minutes.
Preheat your oven to 400° F.
Brush melted butter over the risen buns and sprinkle with coarse sea salt or fleur de sel. Bake for 15 minutes depending on your oven.
This recipe is family approved!
Bon appétit my friends!