Parker House Rolls

Ingredients for 1 servings:

• 560 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
• 1 packet of dry yeast
• 2 tbsp sugar
• 2 tsp salt
• 60 g butter, liquid
• 2 eggs
• 250 ml milk, lukewarm
• 30 g butter, liquid for brushing the rolls

Instructions

Working time approx. 20 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 20 minutes

Mix the flour with the yeast, sugar, and salt. Add the melted butter, eggs, and milk and knead into a soft, moist dough. Turn the dough out onto a floured surface and knead for 10 minutes until smooth and elastic, then transfer it to a bowl and let it rise for 1 to 1 1/2 hours, or until it has doubled in size. Remove the dough from the bowl and divide it into 2 portions. Roll each portion into 20×40 cm rectangles. Cut each rectangle into 4 strips, each 5 cm wide, and quarter each strip to make 16 rectangles in total (I like to use a pizza wheel for this). Brush the top half of each rectangle with melted butter, then fold this half down, leaving a 1 cm border. Place the folded pieces of dough side by side on a baking sheet, slightly overlapping, and cover with a cloth. Let rise for 30 minutes. Brush with melted butter and bake in an oven preheated to 180°C for 25-30 minutes. Allow to cool on a wire rack.