Parker House Rolls ~ Bobby Flay (派克屋餐包）

Y: This is one yummy roll, i love it mum!! 
M: Do you want some more?? 
Y: Yes, yes, yes..more..more..more..please!! 
The above is the conversation between mum and her little boy!!
Indeed these rolls are fabulous. It is soft, fluffy and it stays soft until the next day. This rolls are so similar to the Kopitiam Milk Bun here. This recipe uses straight dough method.
这小餐包超软，超香，超好吃呢！这餐包很像甜牛奶面包的口感和味道。这食谱是用直接发可是程序有点不一样。 首先是将鲜奶煮温把奶油和糖加入拌均，待凉。把酵母加入温水拌至融化，产生小泡泡。把所有的材料（待凉的鲜奶，酵母和1/2杯面包粉）搅拌成面团。在搅拌的过程加入粉1/2杯量的慢慢加至加完。

Nice and golden crust, soft and fluffy inside bread rolls

Simple looking bread rolls but it is so satisfying.

It is so nice to have the roll on its own or dunk it with a cup of hot tea or coffee. I love the buttery smell from these rolls. It goes very well with a piece of luncheon meat or ham or bacon sandwich in the bun, again adding a slice of cheese, some mayo, a piece of lettuce and drizzle with tomato ketchup..Mmmm..YUM!!
面包适合用来夹培或午餐肉或汉堡肉加芝士片加萨拉菜再挤上美奶滋酱和番茄酱。好好吃！
再不，抹上花生酱也超好吃！！

简单的小餐包。。好吃！！

This first time i baked the full recipe. The full recipe gave me 44 rolls of 40g each. I added all the ingredients into the bread pan, slide the bread pan into the bread machine, press dough mode and press start. After mixing for a few minute only then i  realize that it is too much for the bread machine to mix. (blame me, blame me..greedy me...was thinking to make more so i can give half to my mum) I let the bread machine run for 5 minutes. Then i transfer half of the amount of the dough to the stand mixer attached with the dough attachment to continue knead while the other half left kneading in the bread machine. Lucky me..the rolls turn out great!!

I baked again the following week. This time i learn from my lesson, i bake half of the recipe so no worries, you wouldn't have the same mistake if you follow the recipe :p

Roll the divided dough into round balls and arrange into the prepared baking tray.

After 55 minutes of proofing, the size is double and it is ready to go into the oven.

Nice, soft and fluffy Parker House Rolls! What more can i ask for :D

See how soft this is...

Parker House Rolls (Bobby Flay)
Recipe adapted from foodnetwork.com

(I bake half the recipe,which give me 20 rolls of 40-41g each and below is my record.
 Baking pan size 9 inches x 12 inches or just use whatever baking tray you have and adjust accordingly) 

Ingredients

3/4 cups milk 
60g unsalted butter, cut into pieces, plus more for brushing 
1/4 cup sugar 
1 tsp active dry yeast 
1/4 cup warm water
1 egg, lightly beaten (60g)
3/4 teaspoons salt 
3 cups all-purpose flour (i used 430g)

To Do:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes. (mine took 55 minutes)
**(i roll mine into 40/41g each round dough which give me 20 small round dough. Shape them round and place on a greased 9 inches x 12 inches baking tray. Cover with cling wrap and let it rise until double. Remove cling wrap and proceed to bake in a preheated oven.) 

Preheat the oven 350 degrees F / 170 degrees C.

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving. (i did not brush with melted butter)

ENJOY~

Here's the Parker House Rolls recipe that I have mostly adapted from Food Network
(which is 1/3 of the original recipe)

Makes 8 large rolls
1/2 cup milk, scalded or 1/2 cup water with 20g milk powder
40g unsalted butter, soften at room temperature, plus extra to grease baking tin
30g sugar
3/4 tsp active dry yeast
40ml water, lukewarm
1 large eggs, 80g, lightly beaten
1/2 tsp salt
300g all-purpose flour (I like to use a combination of 200g bread flour and 100g Italian OO flour)

Using a bread maker with "dough" function or an electric mixer with a dough hook, mix all ingredients and knead into a smooth and elastic dough and allow it to prove for 1 1/2 hr.

Using your lightly floured hands, divide dough into 8 equal portions and shape into ball or any desired shapes. Arrange the dough in a well-buttered 25 cm x 15 cm loaf tin. Cover with cling wrap and allow the bread to rise until doubled in size, about 1 hr.

Preheat the oven 350°F or 160°C fan forced.

Bake for 16-17 mins or until golden brown. Remove from the oven and transfer onto a wire rack to cool.

Happy Cooking and Baking

- See more at: http://www.bakeforhappykids.com/2014/11/sloppy-joe-bobby-flays-throwdown.html#sthash.DI4Q9srd.dp

I am linking this post to "Cook Like A Star : Bobby Flay" event hosted by Zoe of Bake For Happy Kids, Baby Sumo of Eat Your Heart Out and Grace of Life Can Be Simple.

and also linking to Best Recipes for 

Everyone November 2014 Event Fresh from Oven ~ My Bread Story 

Hosted By Fion

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