Soft, buttery and perfectly shaped rolls.
Caraway Parker House Rolls
1 Tbsp dry yeast
2 Tbsp sugar
60 ml warm water
340 ml milk
240 g butter, softened, plus more for the pan
710 g flour
2 1/2 tsp salt
2 large eggs, beaten
1 tsp caraway seeds
1 tsp coarse sea salt
Combine the yeast with the sugar and warm water and let it stand until foamy, for about 5 minutes. Melt 150 g butter with milk. Remove from the heat and let cool slightly. Stir in the yeast.
Combine the flour with the salt. Gradually add the warm milk mixture and the eggs and knead until a smooth, silky dough forms. Transfer the dough into a lightly oiled bowl, cover with plastic wrap and let rise until doubled in volume for about 1 hour.
Lightly butter a 25 x 30 cm metal baking pan. Melt the remaining butter. Punch down the dough and divide it into 24 equal pieces. Let the pieces rest for 5 minutes. Roll each piece of dough into a ball. Using buttered fingers, press the balls into 7 cm diameter rounds. Brush all over with some of the melted butter and fold each one in half. Arrange the rolls in the prepared pan, seams down, in even rows. Brush any remaining melted butter over the rolls. Cover loosely with plastic wrap and let it rise until doubled in size for about 1 hour.
Preheat the oven to 180°C/350°F. Sprinkle the rolls with the caraway seeds and sea salt and bake in the center of the oven for 50 minutes, until puffy and golden. Transfer the pan to a rack and let cool for 15 minutes. Let cool slightly before serving.
Note: I am sending this to Susan for Yeastspotting.