Parker House rolls originated at the Parker House, a hotel in Boston. The butter and egg enriched dough remind me of the sweeter version of bread I grew up with back in Hong Kong.
- 2 1/2 teaspoon (10g) of active dry yeast or instant yeast
- 1 cup (250 ml) of milk
- 4 tablespoon of melted unsalted butter (substituted with 70g of cream cheese)
- 2 tablespoon of sugar
- 2 eggs
- 4 cups (560g) unbleached bread flour
- 2 teaspoons of salt
This is perfect recipe to use your bread machine create the dough and shape by hand. If you use active dry yeast, you need to first proof the yeast by dissolving yeast in 3 tablespoon of lukewarm water. Wait until you see bubble form before using the yeast.
After proofing for 1 hour, you can see how much the dough has risen. Just brush on slight layer of egg wash and bake in 425F oven for 10 to 15 minutes
This is a 6 inch cube bread pan I have bought from Tokyo. Measure about 150g of dough. Form into a round ball and just drop the dough ball into bread pan. Wait for the dough to rise up to 80% of pan. Cover with lid up and bake for 25 minutes. This bread is PERFECT for making bread toast ice-cream sundae . Just cut out one side and scope out the bread and scope in a LOT of ice-cream =)