Parker House Classic Buns
Complexity: easily
Quantity: 18 buns
These buns were first made over a century ago in Boston at one of the oldest hotels in the United States, the Parker House. They are still baked in the hotel's restaurant, and the recipe has spread around the world. They are loved for their thin, crispy crust and perfect, slightly sweet crumb with the flavor and aroma of butter. Their incredibly simple recipe is also a surefire way to inspire your own buns. All the ingredients are readily available, and if you don't have them at home, you're sure to find them at your local supermarket. Traditionally, the bun dough is shaped into a crescent: small circles are rolled out and folded in half. But you can also give them a more interesting shape, as suggested in this recipe. This will make them even more appetizing.
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 cup whole milk (36°C)
- 1/4 cup water (36°C)
- 2 and 1/4 teaspoons instant dry yeast
- 1 large egg at room temperature
- 2 tablespoons of sugar
- 2 tbsp (30 g) butter, melted, plus a little for greasing
- 3 and 1/4 cups premium flour
- 1 teaspoon of salt
We recommend
Cooking the dish according to the recipe:
- Combine all ingredients in the bowl of a stand mixer fitted with the dough hook. Knead the dough, then turn it out onto a work surface and continue kneading for 5 minutes until smooth. If using a mixer, continue kneading for another 3 minutes. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rest for 1 hour and 30 minutes, until doubled in size.
- Place the dough on a lightly floured work surface and roll it out into a 30cm square. Brush the surface of the dough with melted butter. Cut it into 9 squares, then cut each square in half to make 18 rectangles.
- Grease a muffin tin with melted butter. Twist each piece of dough once and place it in the tin, pressing down firmly. Then cover loosely with plastic wrap and let the dough rise for 30 minutes.
- Preheat oven to 175°C. Remove the film from the dough and bake the buns for 15–20 minutes, until golden brown.
- The buns are best served warm, but can be reheated by placing them in the oven at 150°C for 5 minutes. They are best served the same day they are baked.
More Parker House buns can be made using the following recipe: recipe.
Author of the recipe - Anna Olson is a pastry chef and television host.
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