Buttery Parker House rolls
Milk and potato-flake rolls folded around a thin layer of butter.
Active time45 min
Cooking25 min
Total4 hResting : 3 h
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Ingredients
- 50 g plain dried potato flakes
- 105 g unsalted butter
- 1 large egg
- 227 g whole milk
- 360 g all-purpose wheat flour
- 3 tsp instant dry yeast
- 8 g fine salt
- 39 g white sugar
Preparation
Let the butter portion for the dough soften. Mix the flour, yeast, sugar, salt and potato flakes in a bowl. Crack the egg into a bowl. Add the milk, egg and 43 g softened butter. Bring together, then knead by hand for about 10 min until smooth.
50 g plain dried potato flakes105 g unsalted butter1 large egg227 g whole milk360 g all-purpose wheat flour3 tsp instant dry yeast8 g fine salt39 g white sugar- mixing bowl
- spoon
Use the 5 g greasing butter to lightly coat the bowl, work surface and baking dish. Put the dough in the bowl, cover and rise for about 90 min until noticeably puffy. It need not double.
- mixing bowl
- food wrap
- baking dish about 23 × 33 cm
- pastry brush
Melt the 28.5 g folding butter and keep the 28.5 g finishing butter for after baking. Divide the dough in half. Roll each half into a rectangle about 20.3 × 30.5 cm and brush with the folding butter. Cut each rectangle into two lengthwise strips. Fold each strip lengthwise, leaving the lower edge extending by about 1.3 cm.
- saucepan
- rolling pin
- pastry brush
- knife
- chopping board
Cut each folded strip into 4 equal pieces to make 16 rolls. Turn them smooth side up, with the fold underneath, and place side by side in the greased dish. Gently flatten to cover its base. Cover and prove for about 60 min until puffy. Towards the end, preheat the oven to 177 °C.
- knife
- baking dish about 23 × 33 cm
- thick protective towel
- oven
Bake for about 25 min until golden and set. Melt the reserved finishing butter and brush over the rolls as soon as they leave the oven. Cool for about 10 min, then pull apart to serve.
- oven
- saucepan
- pastry brush
- baking dish about 23 × 33 cm
Allergens
- Eggs
- Gluten
- Milk
Composition to check for: Celery, Crustaceans, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration