Dapur Syl

The Parker House Roll originated in the Parker House Hotel in Boston. A butter-and-egg enriched dough is cut into small rectangles, brushed with melted butter, folded in half, and baked until soft and golden brown. Serve these dangerously moreish rolls warm - allow to cool on a wire rack for 10 minutes, then wrap in a clean cloth to keep them warm.

I did the variations by making them into soft dinner rolls and bow knot rolls.

Rasanya empuk, enak sekali dioles butter, nuttela, atau pun selai kegemaran.

Ingredients:
2 and half tsp dried yeast
250 ml milk
60 gram unsalted butter, melted
2 tbsp granulated sugar
2 eggs, beaten
560 gram bread flour
2 tsp salt
30 gram melted butter, to glaze, plus extra to grease bowl and baking sheet.

Directions:

Sprinkle the yeast into 100 ml of the milk in a bowl. Leave for 5 minutes, stir to dissolve. Warm the remaining milk in a saucepan with the butter and sugar. Stir continuously, until the butter has melted. Cool until tepid, then beat in the eggs until evenly combined.

Mix the flour and salt together in a large bowl. Make a well in the centre and pour in the yeasted milk and the butter mixture. Mix in the flour to form a soft, sticky dough.

Turn the dough out on to a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, the dough should not be dry, but soft.

Put the dough in a buttered bowl and cover with a tea towel. Leave to rise until doubled in size, 1-1,5 hours.

Knock back, then leave to rest for 10 minutes. You may now start shaping the dough into many variations of different rolls as you wish.

Place the rolls on a buttered baking sheet, cover with a tea towel. Prove until doubled in size, about 30 minutes.

Brush the tops of the rolls, with melted butter. Bake in the preheated oven for 15-20 minutes until golden and hollow-sounding when tapped underneath. Leave to cool on a wire rack.

Source : Book - Bread, Baking by hand or bread machine, by Eric Treuille & Ursula Ferrigno

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for the crust:
* 500 g flour
* 360 g butter , cut into cubes
* 2 tsp salt
* 3 Tbsp sugar
* 150 ml cold water
* some extra flour for dusting

for the filling:
* 6 granny smith apples , peeled, cored, and cubed
* 65 g sugar
* 65 g brown sugar
* ½ tsp cinnamon powder
* 1 tsp lemon juice
* 1 Tbsp flour
* 50 g melted butter
* 1 egg , beaten with 2 Tbsp cream

Make the crust
Pour the flour into the mixer. Add the salt, the sugar and the butter. Mix on slow, for roughly 2 minutes, only until it becomes the consistency of coarse salt, with some of the pieces of butter still intact. Slowly begin to add in half of the water. Continue adding the water in small amounts, but just until the dough begins to cling together. Remove the dough from the hook and make into a ball. Remove it from the bowl.

Refrigerate the dough
Next, cut a third off the dough. Flatten and wrap both pieces of dough in cling film. Now place them in the fridge for a minimum of 30 minutes.

Preheat the oven
Set the oven to 180ºC (350ºF/ gas mark 4).

Roll out the dough
Sprinkle a little flour upon your work surface. Take the larger piece of dough and unwrap it. Dust the top with some flour. Roll it out to a large circle about less than half a centimetre in thickness. Move the dough around to help create a circle and to stop the dough sticking to the table. Wrap the dough around the rolling pin. Place it into to pie pan, being careful not to let it tear.

Continue the shell
Mould the dough to the shape of the pan using your fingers. Cut off the excess dough that’s over hanging leaving half a centimetre above the rim. Pinch the edge of the crust with your fingers to make little ridges. Transfer the shell into the fridge or freezer. Let it chill for at least 15-20 minutes.

Make the filling
Into the bowl of apples add the white sugar, brown sugar, cinnamon, lemon juice, flour and the butter. Mix together well.

Prepare the top
Flour the work surface with flour. Roll out the remaining dough into a rectangle of 1/2 centimetre in thickness. Move it around in the flour to stop it sticking to the table. Then cut the dough into 8 long strips of about 1.5 centimetres wide.

Prepare for the oven
Pour the apple filling into the chilled pastry shell. Spread and flatten the apple around the pan with a spoon. Brush the pastry edges with the beaten egg. Place the pastry strips diagonally across the top of the apples. Then weave them together, to create a lattice effect. Cut off the overhanging excess pastry. Press the edges down into the rim. Brush the pastry lattices with a little bit of the egg wash.

Bake
Place the pie into the oven. Bake for about 60 minutes. Once brown, remove it from the oven.

Serve
Allow the apple pie to cool before serving. Your apple pie is now ready to serve. It goes perfectly with a little vanilla ice cream!

Source : here

This is my first attempt to make bread and the end result is awesome !

When I left the dough to raise - it was like falling in love, my heart was beating faster than usual. I was so worried that it won’t raise, and my intention for having a cinnamon roll for breakfast the next morning was only in my dream.

Try this recipe, I could guarantee you that it won’t fail. It worked really well with me, who is an amateur in bread making.

Ingredients :
- 550 g flour
- 25 g fresh yeast , or 8.5 g of dry yeast
- 70 g melted butter
- 210 ml milk
- 75 g sugar
- 2 eggs
- 1 pinch salt

Filling:
- 1 Tbsp cinnamon
- 200 g brown sugar
- 85 g butter kept at room temperature

Egg Wash:
- 1 egg
- 2 Tbsp milk

Method:
Begin the dough
Start by adding the flour, the yeast, the sugar, the salt, the eggs, the milk, and the butter into the mixer. Mix the ingredients on low for 5 minutes until it becomes shiny in appearance. Add about 2 Tbsp more of flour to the bowl and turn off mixer. Now scrape the dough from the hook.

Knead and let the dough rise
Put a little flour inside the bowl and also sprinkle some on your work table. Now knead the dough briefly. Add a little more flour to the bowl and sprinkle a little onto the dough. Return the dough to the bowl. Cover it and let it rise for about 1 hour or until it has doubled its size.

Make the filling
While the dough is rising you can place into a bowl the brown sugar, the cinnamon, and the butter and mix with a spoon until combined. Now set it aside.

Preheat oven to 185°C
You can now set the oven to 185 degrees Celsius.

Roll the dough
Punch the air out of the dough. Sprinkle the work space with flour and place the dough on it. Sprinkle the dough with some flour. Now roll out the dough to a 1/2 cm thickness, making sure there is enough flour to prevent it from sticking to the table.

Shape the rolls
You can now spread the filling on the dough. Carefully roll the dough into a log and cut it into slices of about 3 cm in thickness. Place them on the lined baking tray, leaving enough space for the rolls to rise. Allow them to rise for 15-20 minutes.

Wash and bake
Take your egg wash and using your brush, paint each roll individually. Put the tray into the oven and let them bake for 12-15 minutes.

Cool and serve
Remove the tray from the oven and let the rolls cool a bit. Your Cinnamon Rolls are now ready to serve. They can be eaten cold but they taste especially good warm. Try them both ways!

Source of Recipe : Here