PARKER HOUSE ROLL

Here're the fluffiest buns of the world!  

INGREDIENTS:

 240ml (1 cup) warm milk;

 7g (2 tsp) dry yeast;

 60g (¼ cup) butter, melted;

 50g (¼ cup) sugar;

 7g (1 tsp) salt;

 1 egg;

 375g (3 cups) all-purpose flour.

METHOD:

 Whisk warm milk, yeast and half of the sugar together. Set aside for the yeast to activate.

 Whisk butter with leftover sugar, salt and egg. Pour yeast into the egg mixture, whisk, pour it into the flour. Knead together for around 10 minutes or until smooth and elastic dough forms.

 Gather the dough into a ball, cover with plastic and set aside in a warm place for 1 hour or until doubled in size.

 Divide the dough in half and roll out each half into a rectangle. Cut each rectangle into 9 square pieces and fold them in half.

 Place bunds in a buttered and floured baking pan (28x22 cm), cover and set aside for 1 hour (or until doubled).

 Brush the buns with melted butter, season with a pinch of flaky salt, then bake for 25-30 minutes at 180C/350F. Brush with more butter before serving.

Enjoy your Parker house roll.

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