Parker House Buns

Votes: 4

Time: 2 hours 50 minutes
Complexity: easily
Quantity: 20 buns

Parker House's famous Boston buns captivate with their airy, slightly sweet crumb and a subtle buttery aroma. To make them, you only need yeast, flour, sugar, butter, and eggs. To preserve the buns' airy texture, knead the dough first with two cups of flour. It will be very sticky, but add flour gradually while kneading by hand to feel when the dough becomes elastic and avoid overloading it with flour. Place the dough balls in a single pan. This will allow them to separate deliciously after baking. A little coarse salt on top of the buns creates an interesting contrast to their creamy flavor. Enjoy the buns warm, spread with jam or more melted butter.

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 cup warm water (about 40°C)
2 tablespoons of sugar
1 packet of active dry yeast
2 cups premium flour + more as needed
1 teaspoon of salt
2 large eggs
1 large yolk
2 tablespoons melted butter
1.5 tsp coarse salt

Ingredient Substitution Suggestions

We recommend

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

Cooking the dish according to the recipe:

Combine warm water, yeast and sugar in a glass measuring cup and let sit until foamy, about 5-10 minutes.

In a large bowl, combine the flour and salt. Make a well in the flour, add 1 egg and 1 yolk to the well, and beat lightly.

Then add the yeast mixture and stir with a wooden spoon until you get a loose dough.

Knead the dough until smooth and elastic.

Turn the dough out onto a lightly floured surface and knead, adding more flour as neededuntil the dough becomes smooth and elastic.

Place it in a bowl, cover with a kitchen towel and let the dough rest for 10-20 minutes.

Remove the dough from the bowl, divide it in half and roll each piece into a long rope 4 cm wide.

Cut the ropes into 20 pieces.

And form each piece into a ball.
Grease a 22cm glass pie dish with melted butter, then coat each ball with butter.

Let stand for about 1 hour in a warm place

Cover with a kitchen towel and let rise in a warm place until the dough has doubled in size, about 1 hour.
Preheat oven to 200°C.

Brush the tops of the buns with the remaining egg and sprinkle with coarse salt.
Bake until golden brown, about 25-30 minutes. Cool for 30 minutes and serve warm.