Parker House Rolls

Recipe can be found @ Zesty South Indian Kitchen

Recipe adapted from King Arthur Flour blog

What you need

Unbleached bread flour: 2 cup/ 305 g (I used King Arthur flour)

Whole white wheat flour: 1 cup/ 154g (I used King Arthur flour)

Active dry yeast: 2 1/2 teaspoon/ 23g

Granulated Sugar: 3 tablespoon/ 41 g

Salt: 1 ¼ teaspoon/7g

Mashed potato: ¾ cup/ 175 g

Unsalted butter: 5 tablespoons (3 tablespoon for dough and rest is used as melted butter for brushing)

Milk: 1 cup/205 g

Water: ¼ cup

How I made

Boil a large potato (I used Russet potato) and when it cooked mash and set aside.

Heat milk in microwave safe bowl for 35 seconds high and add 3 tablespoon of butter and set aside.

In a small bowl add ¼ cup of warm water, sugar and yeast and stir everything to combine and set aside for proofing the yeast for 15 minutes or until they become bubbly and frothy.

In a large mixing bowl, or in the bowl of an electric mixer, combine all of the ingredients (except the 2 tablespoons melted butter at the end), mixing to form a shaggy dough.

Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it's smooth.

Place the dough in a lightly greased bowl or 8-cup measure (so you can track its rising progress). Allow it to rise for 2 hours or until they become double in size.

Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into an 8" x 12" rectangle.

Brush the dough all over with a light coating of the melted butter. Remaining melted butter should save for later use.

Cut the dough in half lengthwise, to make two 4" x 12" rectangles. Working with one rectangle at a time, fold it lengthwise to about 1/2" of the other edge, so the bottom edge sticks out about 1/2" beyond the top edge. You'll now have a rectangle that's about 2 1/4" x 12". Repeat with the other piece of dough.

Cut each of the rectangles crosswise into four 4" pieces, making a total of 8 rolls, each about 2 1/4" x 3". Place the rolls, smooth side up, in a lightly greased 9" x 13" pan. Repeat with the remaining piece of dough, making 12 rolls in all. You'll arrange 4 rows of 3 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.

Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they're puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 350°F.

Bake the rolls for 20 to 25 minutes, until they're golden brown and feel set.

Remove them from the oven, and while warm, brush with the remaining melted butter.

Enjoy with Jam or Batata Vada like me.