Parker House Classic Buns

Ingredients:

• 1 cup whole milk (36°C)
• 1/4 cup water (36°C)
• 2 and 1/4 teaspoons instant dry yeast
• 1 large egg at room temperature
• 2 tablespoons of sugar
• 2 tbsp (30 g) butter, melted, plus a little for greasing
• 3 and 1/4 cups premium flour
• 1 teaspoon of salt

Preparation:

1. Combine all ingredients in the bowl of a stand mixer fitted with the dough hook. Knead the dough, then turn it out onto a work surface and continue kneading for 5 minutes until smooth. If using a mixer, continue kneading for another 3 minutes. Transfer the dough to a greased bowl, cover with plastic wrap, and let it rest for 1 hour and 30 minutes, until doubled in size.
2. Place the dough on a lightly floured work surface and roll it out into a 30cm square. Brush the surface of the dough with melted butter. Cut it into 9 squares, then cut each square in half to make 18 rectangles.
3. Grease a muffin tin with melted butter. Twist each piece of dough once and place it in the tin, pressing down firmly. Then cover loosely with plastic wrap and let the dough rise for 30 minutes.
4. Preheat oven to 175°C. Remove the film from the dough and bake the buns for 15–20 minutes, until golden brown.
5. The buns are best served warm, but can be reheated by placing them in the oven at 150°C for 5 minutes. They are best served the same day they are baked.
   
   More Parker House buns can be made using the following recipe: recipe.