Parker House pull-apart buns with puddles of butter

Votes: 1

How to Make - Parker House Pull-Away Buns with Butter Puddles

Time: 4 hours.
Complexity: easily
Quantity: 17 buns

Nutritional value per serving:

Calories 352, total fat 21 G., saturated fats 13 G., proteins 6 G., carbohydrates 35 G., fiber 1 G., cholesterol 64 mg, sodium 221 mg, sugar 5 G.

Classic Parker House buns, with a delicate butter flavor and a crisp, coarse salt crust, are baked side by side with three cups of fragrant butter, so you can tear them apart, dip them, and savor them. These buns can be served in place of bread with main courses or as an appetizer. The dipping cups contain three types of melted butter: parsley and garlic, grated Parmesan and red pepper, and chopped olives and thyme.

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:

Buns

1 and 1/3 cups whole milk, heated to 43°C
1/3 cup sugar
1.5 tsp dry active yeast
220 g unsalted butter, room temperature
5 and 1/4 cups premium flour
1.5 tsp coarse salt
1 large egg, lightly beaten
1 tsp sea salt flakes, for sprinkling

Dipping oil

110 g unsalted butter, room temperature
0.5 cup chopped parsley leaves
4 cloves garlic, grated
3 tbsp. l. grated parmesan
0.5 tsp crushed red pepper flakes
1/3 cup mixed olives, finely chopped
0.5 tsp torn thyme leaves

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, eggs, milk, Parmesan cheese, olive, red pepper flakes, thyme, sea salt flakes

Cooking the dish according to the recipe:

Buns:

In the bowl of a stand mixer fitted with a dough hook, combine 1/2 cup milk, sugar, and yeast. Let stand until foamy, about 5 minutes. Add 9 tablespoons butter, half the flour, half the remaining milk, and coarse salt. Mix on medium speed until well combined, about 1 minute.
Add the egg and mix until smooth. Add the remaining flour and milk. Knead on medium speed until the dough is smooth and pulls away from the sides of the bowl, about 6 minutes.

Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush the finished buns. Grease a large bowl with the remaining melted butter and place the dough in it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
Grease a 22x32 cm baking pan with melted butter and grease the outsides of three 120 ml cupcake liners. Arrange the cupcake liners in the baking pan. Divide the dough into 17 equal portions (approximately 60 g each). Carefully shape into balls.
Spread the dough around the lined buns in the baking dish. Generously brush each bun with the remaining melted butter and sprinkle with flaky sea salt. Cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 45 minutes.
Meanwhile, position a rack in the lower third of the oven and preheat the oven to 190°C.
Bake until the buns are golden brown and the internal temperature reaches 205°F (93°C), 20-25 minutes, rotating the pan halfway through. Remove from the oven and brush the buns with the reserved 2 tablespoons of butter.
Dipping oil:

While the baking dish is still hot, place 4 tablespoons of butter in each mold. Add parsley and garlic to one mold. Add Parmesan and red pepper to another mold. Add olives and thyme to the last mold. Gently swirl the butter in each mold.