Eggless Parker House Rolls

As per wiki, a Parker House roll is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are generally quite buttery, soft, and slightly sweet with a crispy shell.They were invented at the Parker House Hotel in Boston, during the 1870s,and are still served there. They are often sold frozen for quick baking by bakeries such as Sister Schubert's. Fannie Farmer gives a recipe for them in her 1896 Boston Cooking-School Cook Book.The story of their creation has several variations, but they all involve an angry pastry cook throwing unfinished rolls into the oven, which resulted in their dented appearance. The recipe for Parker House Rolls first started appearing in cookbooks in the 1880s.

I baked this parker house rolls for this week's blogging marathon as i picked an interesting theme called pick 1 do three and i chosed bread stubs from the links suggested by Valli specially for this theme. After an incredible Ramadan pita bread,i couldnt resist myself to give a try this parker house rolls, actually i was very much attracted by the name of this bread roll.These bread rolls came out extremely spongy,buttery and dangerously addictive. Just with a chocolate spread or jam,one can have this bread rolls just like that without any fuss.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48.

1cup Bread flour
1+1/2cup All purpose flour
1+1/4tsp Active dry yeast
1/2tsp Salt
75grms Butter (room temperature)
1/2cup Milk
1+1/2tbsp Sugar
1+1/2tbsp Luke warm water

Stir the luke warm water, 1/2tablespoon sugar, and yeast in a small bowl and let stand for 5minutes until the mixture turns foamy.

Melt butter,add the milk and heat to lukewarm.

Take together yeast mixture, remaining sugar, butter mixture, bread flour, and salt in a bowl,  then stir in the all-purpose flour and knead everything to make a slightly sticky dough.

Knead dough on a lightly floured surface,until the dough turns smooth and elastic .

Arrange the dough in a greased bowl covered with plastic wrap, keep in a warm for an hour.

Divide dough into 10 equal pieces and roll into balls. Let them sit in a warm place again for an hour until they double in volume.

Flatten the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half.

Let rolls rise, covered loosely, 15 minutes.

Preheat oven to 350°F.

Brush tops of rolls with milk and bake in middle of oven until golden for 20 to 25 minutes.

Let the rolls cools completely. Enjoy.

1verre de farine complet
1+1/2 verre farine de blé
1+1/4c à café Levure sèche
1/2c à café de sel
75grs beurre ( température ambiante )
1/2verre Lait
1+1/2c à soupe de sucre
1+1/2c à soupe eau tiède

Incorporer l' eau tiède , 1/2 cuillère à soupe du sucre et la levure dans un petit bol et laisser reposer pendant 5 minutes jusqu'à ce que le mélange devienne mousseux.

Faire fondre le beurre , ajouter le lait et chauffer.

Prenez  la levure , le sucre restant , le mélange de beurre , la farine complet et le sel dans un bol , puis ajouter la farine de blé et pétrir pour obtenir une pâte légèrement collante .

Pétrir la pâte sur une surface légèrement farinée , jusqu'à ce que la pâte soit lisse et élastique .

Disposer la pâte dans un bol graissé, conserver la dans un endroit chaud pendant une heure .

Diviser la pâte en 10 morceaux égaux et rouler les en boules . Laissez-les reposer dans un endroit chaud à nouveau pendant une heure jusqu'à ce qu'ils doublent de volume .

Aplatir le centre d'une boule avec un rouleau de pâtisserie pour qu'il devient ovale , puis plier la moitié au dessus.

Laissez les rouleaux dans un endroit chaud pendant 15 minutes .

Préchauffer le four à 350F/180C .

Badigeonner le dessus de rouleaux avec du lait et cuire au four pendant 20 à 25 minutes .

Laissez les rouleaux refroidir complètement.

Dégustez .