Bobby Flay's Parker House Buns
Votes: 3
Time: 2 hours 45 minutes
Complexity: average
Quantity: 24 pcs.
Complexity: average
Quantity: 24 pcs.
Complete your holiday bread basket with Boston Parker House buns—fluffy and airy, with a wonderful buttery aroma. These buns were first baked in the 19th century at the Parker House Hotel in Boston, USA, and their ingredients have remained unchanged ever since: flour, butter, eggs, yeast, milk, and a touch of sugar—all for a fluffy, tender crumb and a slightly dense crust that no one can resist. Parker House buns are typically served with dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups of milk
- 110g unsalted butter, cut into pieces, plus extra for greasing the bowl
- 0.5 cups of sugar
- 1 packet (7 g) of active dry yeast
- 0.5 cups of warm water
- 3 large eggs, beaten a few
- 1.5 tsp salt
- 6 cups flour + extra for work
We recommend
Cooking the dish according to the recipe:
- Pour the milk into a small saucepan and bring to a boil over medium-high heat. Remove from heat, stir in the butter and sugar, and let cool. Dissolve the yeast in warm water and let stand until foamy, about 5 minutes.
- Combine the milk mixture, eggs, yeast mixture, salt, and 3 cups of flour in a stand mixer fitted with a dough hook. Knead until smooth. Add the remaining 3 cups of flour, 1/2 cup at a time, and mix until a smooth ball forms.
- Turn the dough out onto a floured work surface and knead it by hand for about 5 minutes. Grease a large bowl with butter, place the dough in it, cover, and let it rise in a warm place until it's about doubled in size, about 60-70 minutes.
- On a floured work surface, punch down the dough and cut it into 24 2-inch (5-cm) pieces; roll the dough into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled in size, about 30-40 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake the buns until golden brown, about 20 minutes, rotating the baking sheets halfway through. Remove the buns from the oven and brush with melted butter before serving.
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