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Parker House Rolls

A simple recipe for Parker House rolls which make excellent dinner rolls.

ingredients

makes 20 rolls
1 oz (25 g} fresh yeast or 1 tablespoon dried
4 tablespoons warm water
1 cup (8 fl oz) 225 ml warm milk
1 egg, beaten
4 cups (1 lb) 450 g strong plain flour (bread flour)
1 teaspoon salt
2 tbsp (1 oz) 25 g butter melted

method

1. Mix the yeast with the warm water and leave to stand 15 minutes for dried yeast

2. Add the milk and egg and then the flour and salt. Mix everything to a dough.

3. Turn it on to a floured board and knead it.

4. Return it to the bowl, cover it and leave it in a warm place for an hour or until it has doubled in size.

5. Preheat the oven to 400°F (200°C) gas mark 6.

6. Knead again and roll it out to a thickness of about 1/2 inch (1 cm). Cut into rounds using a 3 inch (7.5 cm) round pastry cutter. Brush each with the butter, make a deep groove across each round, then fold the round in half and press the edges together.

7. Place the rolls on floured baking sheets and leave them in a warm place for 20 minutes to prove.

8. Bake them for 20 minutes, or until they are golden brown,

9. Cool them on wire racks.

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