Garlic Parker House Rolls
Servings: 9
Calories: 261kcal
Ingredients
- 1 cup milk
- 7 tbsp butter plus extra for buttering the pan
- 3 tbsp honey
- 1 large egg
- 1 large egg yolk
- 3 1/3 cup flour
- 1 tsp salt
- 3 tsp rapid rise instant yeast
- 4 cloves garlic minced
- 1 tbsp fresh flat leaf parsley finely chopped
- flaky sea salt as desired
Instructions
- Lightly butter an 8x8 or 11 x 7 inch baking dish or pan and set aside.
- In a small pot, warm the milk and 3 tbsp butter over medium low heat until the butter melts. Stir in the honey.
- Add the yeast, flour and salt to the bowl of a stand mixer. Add the milk mixture, 1 egg and 1 egg yolk. Use the dough hook and knead for 7-10 minutes or until smooth and elastic. The dough will be slightly tacky.
- Lightly rub a large bowl with some butter. Shape the dough into a ball and transfer the dough to the bowl. Cover and let rise until doubled, about 1 hour. It will be soft and slightly sticky.
- Punch the dough dough and divide it into 9 or 12 equal pieces. If you want to be precise, use your kitchen scale to see how much your dough weighs, then divide by 9 or 12.
- Roll the dough into balls, stretching, and pinching and tucking into balls with smooth tops. Place them in the buttered pan, cover and let rise until doubled and puffy, about 1 hour.
- Heat the oven to 350°F. Brush the tops of the rolls with the remaining egg white mixed with 1 teaspoon water. Bake until golden brown and cooked through, about 20-25 minutes.
- While the buns are baking, make the garlic butter by melting the remaining 4 tbsp butter, along with the garlic over low heat in a small sauce pan. When melted, stir in the parsley.
- Once the buns come out of the oven, immediately brush the tops with the garlic butter and finish with flaky sea salt. Enjoy warm!
Nutrition
Serving: 1bun | Calories: 261kcal | Carbohydrates: 35.3g | Protein: 6.6g | Fat: 10.9g | Saturated Fat: 6.4g | Cholesterol: 70mg | Sodium: 346mg | Potassium: 79mg | Fiber: 1.2g | Sugar: 7g