Soft Parker House Rolls

Soft Parker House Rolls

Pillowy, golden and folded in the classic Parker House style, these rolls have a feather-soft crumb, a glistening plant-fat crust and that irresistible pull-apart tenderness. A flax binder and oat milk keep them every bit as rich and supple as the original. Lovely warm from the oven alongside a dry cider.

Ingredients
[ ] 360 g strong white bread flour, plus extra for dusting
[ ] 30 g potato flour
[ ] 7 g instant yeast (1 sachet)
[ ] 2 tablespoons caster sugar
[ ] 1 teaspoon fine sea salt
[ ] 180 ml oat milk, warmed to 38 °C (in place of dairy milk)
[ ] 60 ml warm water
[ ] 1 flax egg: 1 tablespoon ground flaxseed mixed with 3 tablespoons water, left for 5 minutes to gel (in place of egg)
[ ] 60 g vegan block butter (such as Naturli or Stork block), melted, divided — 45 g for the dough and 15 g for folding and brushing (in place of dairy butter)

Instructions
[ ] 1. Stir 1 tablespoon ground flaxseed into 3 tablespoons cold water in a small bowl. Set aside for 5 minutes until the mixture becomes thick and gel-like.
[ ] 2. In a large bowl, whisk together the strong white bread flour, potato flour, instant yeast, caster sugar, and salt.
[ ] 3. Make a well in the centre, then pour in the warm oat milk, warm water, flax egg, and 45 g of the melted vegan butter. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface.
[ ] 4. Knead the dough by hand for 8–10 minutes, or for 5–6 minutes in a stand mixer fitted with a dough hook on medium speed, until the dough is smooth, supple, and springs back when lightly pressed.
[ ] 5. Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean damp cloth or cling film and leave to rise in a warm spot for 1–1½ hours, until doubled in size.
[ ] 6. Gently deflate the risen dough and turn it onto a lightly floured surface. Divide into 12 equal pieces (roughly 55 g each).
[ ] 7. Working with one piece at a time, flatten each piece into an oval approximately 10 cm long and 7 cm wide.
[ ] 8. Brush the centre of each oval lightly with some of the remaining 15 g melted vegan butter, then fold the oval in half along its length so the top half slightly overhangs the bottom — the classic Parker House fold.
[ ] 9. Place the shaped rolls on a lined baking tray, tucking them close together so the edges almost touch. Cover loosely and leave to prove for 45–60 minutes, until puffy and the rolls have swelled into each other.
[ ] 10. During the final 20 minutes of proving, preheat the oven to 190 °C fan / 210 °C conventional / Gas Mark 6.
[ ] 11. Bake the rolls for 16–18 minutes until deep golden on top. The internal temperature should read around 93 °C.
[ ] 12. As soon as the rolls come out of the oven, brush generously with the remaining melted vegan butter. Leave to cool on the tray for 5 minutes, then pull apart and serve warm.

https://www.cuisinesavvy.com/recipe/soft-parker-house-rolls