Ingredients:
250 gm. Bread flour
200 gm. Plain flour
5 gm. Instant Yeast
2 Tbsp. sugar
3/4 tsp. salt
100 gm. unsalted butter (3 Tbsp. for dough and balance for brushing)
160 gm. fresh milk
1 1/2 eggs
Method:
(1) In a medium saucepan over medium heat, bring 60 gm. of milk to just simmer. Remove from heat, add in 3 tbsp. of butter from the 100 gm. butter. Add in sugar and salt stirring until butter melted. Set aside.
(2) Place remaining inredients into a mixing bowl and mix with a dough hook. Pour in butter mixture. Beat till a dough is formed and let it rest for 1 hour.
(3) Remove dough from bowl, mould into a round ball and let it rest for 10 mins.
(4) Roll the dough into a rectangle - 12" x 10" ((for easy cutting, you can chill the dough for another 30 mins. before cutting) and then cut into 20 pieces rectangles. Cut into 5 strips then cut each strip into 4 pieces.
(5) Brush each small rectangle with butter in the center then fold over the dough halfway. Press the dough together so that it will stick to each other.
(6) Arrange the bread into a greased and lined 9" square tray and leave to proof for another 1 hour.
(7) Brush top with butter and bake at 180C for about 15 to 20 mins. or till golden brown.
(8) Remove from oven, brush buns with butter again and turn out the buns onto a cooling rack.
(9) Serve either warm or cooled.
13 comments:
Wow beautiful roll Aunty and looks very delicious, can you share the recipe please, thanks a lot
The rolls look so pretty and nyummy, Auntyyochana. Whose recipe did you use? I would love to get hold of the book. Love your bakes.
It's is so beautiful and make my mouth watery..can you plz.plz share the recipe,thankyou so much.
Hi Aunty
I really love browsing ur sites. Thanks for posting all the recipes..:)
you're most welcome sunny_dreamzz
rgds
Hi Aunty Yochana, I tried the rolls but when i start beating the flour and added the butter mixture, the dough is v dry, I dont know whether due to too much flour or too less liquid. So i added cold milk to it and it formed a dough but it doesnt really rise much. After baking i realised that the skin of the roll is crispy juz like french loaf but the sides are good but the centre is a bit oily maybe due to brushing of too much butter at the centre b4 baking. Can u help me c what went wrong?
Hi jeannie,
Always put in the butter after beating the bread dough for 10 mins. Did you remember to add in the 1 1/2 eggs? If the dough is too dry, add in more liquid till you get the right softness.
As for the spreading butter, spread onto the centre will do.
rgds
Thanks for the reply, I will try again tomoro hope it turn out right :)
Dear Aunty Yo,
tried this recipes today. the test is great! texture is so soft, however, the top is too hard, bit like crackers, is it becouse I brush it with evaporated milk? can you tell me what went wrong? pls see this website for the roll texture and advise
thanks in advance
http://myhumbleart.blogspot.com/2007/06/blog-post.html
hi 2inpink,
if your bread texture is soft, I don't know why the top can be hard like crackers. I don't think it's the evaporated milk problem. It could be due to baking too long.
rgds
hi aunty,
thks for your prompt respond!
I'll try it again. the taste is very nice, inside is very soft, only the skin crispy like crackers. my hubby said like french loaf, he immedietly look for cheese spread and finished 4! i didn't brush butter in the midle, i made the plain one.
thanks!
These are the prettiest Parker House rolls I've ever seen! I can't wait to try your cutting and folding technique. Looks like a much better technique then cutting rounds and folding them...which looks like lips....and tend to pop open in the oven.
Thanks Jennifer for your compliments.
rgds
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