Famous Boston buns Parker House conquer their airy slightly sweet crumb with a light butter flavor. For their only yeast, flour, sugar, butter and the eggs. Knead the dough to preserve the airy texture of the buns. first with two glasses of flour. It will be very sticky, but you add a little while mixing with your hands so that on time feel when the dough becomes elastic, and do not overload it flour. Fold the dough balls into one shape. So after baking they will be appetizingly separated from each other. A bit big the salt on top of the buns gives an interesting contrast to their creamy tasteful. Eat buns warm by spreading jam on them or more melting butter. Share with friends: 
Time: 2 hours. 50 minutes Difficulty: Easy Quantity: 20 Buns In recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. warm water (approximately 40 ° C)
- 2 tbsp. l Sahara
- 1 sachet of active dry yeast
- 2 tbsp. premium flour + additionally as kneading
- 1 tsp salt
- 2 large eggs
- 1 large yolk
- 2 tbsp. l melted butter
- 1.5 tsp coarse salt
Recipes with similar ingredients: yeast dough, higher flour varieties, eggs
Recipe preparation:
- Mix warm water, yeast and sugar and leave until a foam forms, about 5-10 minutes.
- In a large bowl, combine flour and salt. Deepen into flour, add 1 egg and 1 yolk per well and beat lightly.
- Then add the yeast mixture and mix with a wooden spoon, kneading loose dough.
- Put the dough on a lightly floured surface and knead, adding more flour as needed until dough will become smooth and elastic.
- Put it in a bowl, cover with a kitchen towel and give the dough to rest for 10-20 minutes.
- Put the dough out of a bowl, divide it in half and roll each piece in a long rope 4 cm wide.
- Cut the ropes into 20 pieces.
- And form a ball from each piece.
- Lubricate the glass mold with melted butter pie with a diameter of 22 cm., then cover with butter all balloons.
- Cover with a kitchen towel and place in a warm place until the dough will not double in volume, for about 1 hour.
- Preheat the oven to 200 ° C.
- Lubricate the tops of the buns with the remaining egg and sprinkle coarse salt.
- Bake until golden brown for about 25-30 minutes. Cool in for 30 minutes and serve the buns warm.
