Parker House Buns

Votes: 6

Time: 2 hours 45 minutes
Complexity: easily
Quantity: 24 buns

Perhaps the hardest part of making Bobby Flay's buttery, airy buns is waiting for the dough to rise twice, filling your kitchen with the aroma of yeasty dough.

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:

1.5 cups of milk
110 g butter, cut into pieces, plus a little more for greasing
1/2 cup sugar
1 pack of active dry yeast
1/2 cup warm water
3 lightly beaten category CO eggs
1.5 tsp salt
6 cups of wheat flour

Ingredient Substitution Suggestions

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Recipes with similar ingredients: flour, yeast dough, milk, eggs

Cooking the dish according to the recipe:

Pour the milk into a small saucepan and bring to a boil. Remove from the heat, add the butter and sugar, and let cool. Dissolve the yeast in warm water and let it sit until foamy. In a stand mixer fitted with a dough hook, combine the milk, eggs, yeast, salt, and 1/2 cup of flour until smooth. Add the remaining flour, 1/2 cup at a time, and mix until the dough forms a ball.
Remove the dough from the bowl and knead on a floured surface for about 5 minutes. Place it in an oiled bowl, cover, and let rise in a warm place until doubled in size, about 60-70 minutes. On a floured surface, punch down the dough and form it into buns. Place them on a parchment-lined baking sheet. Cover and let rise until doubled in size, about 30-40 minutes.

Preheat oven to 180°C.

Bake for about 20 minutes until golden brown. Remove from the oven and brush with melted butter before serving.

Categories:

recipe / Bakery / Savory pies and buns / English cuisine / Bobby Flay

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