Parker House Yeast Buns with Milk

Votes: 2

Time: 3 hours 10 minutes
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 288, total fat 13 G., saturated fats 8 G., proteins 6 G., carbohydrates 37 G., fiber 1 G., cholesterol 48 mg, sodium 197 mg, sugar 5 G.

Golden, airy Parker House buns with a pleasant creamy aroma make a perfect addition to a bread basket on your holiday table. You can prepare them ahead of time and freeze them before baking, so you can bake them and serve them warm right away.

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 packet (7 g) of active dry yeast
0.5 cups of sugar
7.5–8 cups premium flour + extra for dusting
165g unsalted butter, melted and cooled + softened butter for greasing
2 cups whole milk at room temperature
2 large eggs at room temperature
1 tbsp coarse salt + extra for sprinkling

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, milk, eggs

Cooking the dish according to the recipe:

Dissolve the yeast.
Measure out 0.5 cups of warm water and check the temperature: it should be between 43°C and 48°C (a comfortable bath temperature). Pour the yeast into a large bowl, add the warm water, and stir in the sugar. Let it sit for 1 minute (it should foam), then carefully whisk in 1 cup of flour. Set aside (near the stove) while you prepare the dough.

Knead the dough.
Combine the melted butter and milk in the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. Add the eggs and mix until smooth. Add the yeast mixture and mix. Add 6.5 cups of flour and 1 tablespoon of salt; mix until the dough forms a ball, 2–3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.

Let the dough rise.
Grease a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel, and let rise in a warm place for 2–2.5 hours. The dough should double in size.

Form the dough.
Preheat the oven to 190°C and line a baking sheet with parchment paper. Dust a clean work surface with flour and turn the dough out onto it. Dust your hands with flour and carefully roll the dough into a 40x20 cm rectangle, approximately 1–2 cm thick (do not use a rolling pin).

Cut the dough.
With one short side facing you, use a floured knife to cut the rectangle in half lengthwise. Then cut it crosswise into 12 strips.

Give shape.
Fold each strip of dough in half unevenly, overlapping the top half slightly, then fold the overhang down. Place the buns, seam-side down, on the prepared baking sheet in three tight rows. If making ahead, wrap the baking sheet tightly in plastic wrap and freeze for up to 3 weeks.

Bake some buns.
Bake until the buns are golden brown, 18–20 minutes. If baking from the freezer, bake for 25 minutes at 325°F (160°C), then 10 minutes at 350°F (190°C). Remove the buns from the oven and brush with softened butter. Sprinkle with salt and serve immediately.