Parker House's Best Buns

Votes: 1

Time: 3 hours.
Complexity: easily
Quantity: 24 buns

Nutritional value per serving:

Serving size: 1 of 18 servings
Calories 284, total fat 13 G., saturated fats 7 G., proteins 6 G., carbohydrates 36 G., fiber 1 G., cholesterol 60 mg, sodium 212 mg, sugar 5 G.

These Parker House buns are incredibly tender and delicious thanks to the generous amount of butter. Some of the butter is added to the dough, and the rest is used to grease the buns before baking and while they're still warm. You'll be captivated not only by their flavor, but also by their wonderful texture, achieved by the combination of milk and eggs in the dough. Sprinkle each bun with a pinch of flaky sea salt before baking. It perfectly enhances the creamy crumb and adds a contrasting crunch. Parker House buns are best served fresh and warm.

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 1/3 cups whole milk
220 g unsalted butter, cut into pieces
1/3 cup sugar
0.5 cup warm water (approximately 43°C)
1 packet (7 g) active dry yeast (2 and 1/4 tsp)
3 large eggs, lightly beaten
1.5 tsp coarse salt
5 and 3/4 cups of premium flour, plus extra for working with the dough
Sea salt flakes, such as Maldon, for sprinkling

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: yeast dough, eggs, milk

Cooking the dish according to the recipe:

In a small saucepan, heat the milk over medium heat until it begins to simmer, about 4 minutes. Remove from heat. Stir in 110g (8 tbsp) butter and sugar and let melt. Set aside to cool.
Pour warm water into a small liquid measuring cup and add the yeast. Let it sit until foamy, about 5 minutes.

In the bowl of a stand mixer fitted with a dough hook, combine the milk mixture, yeast mixture, eggs, 1.5 teaspoons of salt, and half the flour. Mix on medium speed until evenly combined, about 2 minutes. Gradually add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium-high and continue mixing until the dough is very smooth and elastic, about 5 minutes.
Spray a large bowl with cooking spray and place the dough in it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 60-75 minutes.
In a small saucepan over medium heat, melt the remaining 110 g (8 tbsp) butter.
Spray a 9x13-inch baking pan with cooking spray, line it with parchment paper, then spray the parchment paper with cooking spray.
Lightly flour a clean work surface. Punch down the dough and turn it out onto the prepared work surface. Use your hands to flatten it into a smooth ball.

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping flour directly from the bag with a measuring cup will compact it, resulting in dry baked goods.
Using a large knife or bench scraper, divide the dough into 24 pieces and then form into balls. Arrange them in the prepared pan in 4 x 6 rows, then brush the tops of the buns with 4 tablespoons of melted butter. Cover with plastic wrap and let rise in a warm place until doubled in size, about 30-40 minutes. Meanwhile, preheat the oven to 350°F (175°C).
Remove the plastic wrap from the dough and sprinkle the buns lightly with sea salt. Bake until golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons of melted butter. Serve the buns warm.