Parker House Sea Salt Buns

Votes: 1

How to Make - Parker House Sea Salt Rolls

Time: 3 hours 50 minutes
Complexity: easily
Quantity: 24 buns

These wonderful dinner rolls will captivate everyone not only with their warm, creamy flavor and aroma, complemented by the delicious crunch of coarse sea salt, but also with their texture. Parker House buns are baked in a shamrock shape and fall apart deliciously as you eat them. To shape them, you'll need muffin tins. Bake them ahead of time and freeze them so you can have a basket of warm, fragrant buns ready for dinner anytime. There are instructions for reheating them without defrosting at the end of the recipe.

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.

Ingredients for the recipe:

1 and 3/4 cups whole milk, room temperature
1/3 cup sugar
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
275g unsalted butter (165g softened, 110g melted)
6.5 cups premium flour
2 teaspoons fine salt
1 large egg, lightly beaten
Vegetable oil for greasing
Sea salt flakes, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, premium flour, eggs, milk, sea salt flakes

Cooking the dish according to the recipe:

Heat 0.5 cups of milk to 40°C (it should be lukewarm). Pour into the bowl of a stand mixer, sprinkle with sugar and yeast, and let stand until foamy, about 5 minutes.
Add the softened butter, half the flour, the remaining milk, and the fine salt; mix on medium speed with the dough hook attachment until fully incorporated, about 1 minute. Add the egg and mix, then add the remaining flour and milk; mix on medium-high speed until the dough is smooth and pulls away from the sides of the bowl, about 5 minutes (it will still be sticky).

Lightly oil a large bowl and add the dough. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Lightly grease two 12-cup muffin tins with melted butter. Line a baking sheet with parchment paper. Punch down the dough. Tear off about 1 tablespoon of dough and roll it into a ball, then place it on the prepared baking sheet; repeat with the remaining dough.
Dip the dough balls into the remaining melted butter, letting any excess drip back into the bowl, and place 3 balls into each cavity of the prepared pan to form clover-shaped buns.
Cover the molds loosely with plastic wrap and refrigerate to rise for at least 8 hours or up to 24 hours. Cover with the remaining melted butter and refrigerate.
Position oven racks in the lower and upper thirds of the oven and preheat to 190°C (375°F). Remove the pans with the dough from the refrigerator, remove the plastic wrap, and let stand at room temperature for 1 hour.
Sprinkle with sea salt and bake, rotating pans halfway through, until buns are golden brown, 15 to 20 minutes.
Melt the remaining butter and brush the hot buns with it while they're still in the pans. Serve for dinner.

Freezing recommendation

Let the buns cool completely, then freeze in tightly sealed bags for up to 1 week. To reheat, place the buns on a baking sheet, cover with foil, and bake at 375°F (190°C) until heated through, 25 minutes. Brush with melted butter.