"At every family get-together when I was young, my great-aunt Claire Lee's soft yeast rolls were the centrepiece of the meal," says Wall. "I don't remember a single other dish she used to make, and no one got her recipe for those amazing rolls before she died. This is my best attempt at replicating a simple roll that dominates the memories of my childhood. They are similar to Parker House rolls found in the US."
- 550 gm (3 2/3 cup) plain flour, plus extra for kneading
- 80 gm caster sugar
- 25 gm dried yeast
- 300 ml lukewarm milk
- 3 egg yolks
- 80 gm softened butter, plus 40gm chilled butter, cut into small dice
- 40 gm melted butter
- 1Beat flour, sugar, yeast and 1½ tsp salt in an electric mixer to combine, add milk and yolks and beat on low speed to combine (1 minute), then rest for 15 minutes. Change to a dough hook and, mixing on low speed, add softened butter all at once to combine. Increase speed to medium and knead until the dough pulls away from the sides of the bowl and you can stretch the dough until you can see through it (6-8 minutes). Turn out onto a lightly floured work surface and roll and shape to form a large ball. Return dough to the bowl, cover with plastic wrap, and set aside in a warm place until doubled in size (1 hour).
- 2Knock back dough, then cut into 80gm portions and roll each on a lightly floured surface into balls. Make an indentation in each, place a cube of chilled butter in the centre, then roll dough around butter to enclose. Place on a lightly oiled baking tray, pressing to flatten slightly (rolls should be about 7cm diameter). Brush with melted butter, cover with plastic wrap and set aside in a warm place until doubled in size (30-40 minutes).
- 3Meanwhile, preheat oven to 205C. Bake rolls until risen and golden, turning tray halfway through cooking (8-10 minutes). Serve warm or at room temperature.
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