Jay Sharp's Parker House Rolls

    Jay Sharp's Parker House Rolls
    We brought together a group of REAL's friends from across the industry to give them a first look (and taste) of our newest addition, Peony Blush, back in March. The incredible Jay Sharp put together a delicious lunch, paired with each of our Sparkling Teas and served between the tanks in our Fermentery. The meal began with a glass of Peony Blush and a soft, bouncy and perfectly formed Parker House Roll. These deliciously doughy delicacies went down so well we convinced Jay to share the recipe so that we can all attempt them at home!  
     

    "Bread for me, if one of the most important parts of a meal. It really shows you where you’re about to go, what sort of culinary journey you are about to embark on. Something to nibble whilst sipping that first drink and flick the brain into indulge mode. These Little numbers are Such a treat to make, more of a treat to eat and the perfect start to any meal. I got this recipe a while ago when helping some friends out at an East London Restaurant and I have never looked back. I have tried many others, but none are yet to surpass the joy that these give me to serve." - Jay 

     

    You will need:
    500g Bread Flour
    100g Caster Sugar
    10g Salt
    100g Softened Butter
    300g Water at 43°C (warmish)
    Half an Egg
    7g Instant Yeast or 20g Fresh Yeast
    150g More bread flour to be added at the end.

    Method:

    1. Combine dry ingredients (apart from your 150g Flour), and mix.
    2. Add Water and egg and combine.
    3. Slowly add your butter. Once this is a fully combined sticky dough, start adding your final flour a spoon at a time.
    4. Kneed until fully combined and elastic dough has formed (around 15 mins by hand, 8 mins if using a mixer with a dough hook).
    5. Shape into a large ball, cover with a towel and rest for an hour.
    6. When dough had doubled in size, knock it back and weigh out into 60g balls.
    7. Place these along a deep baking tray with about a cm in between each ball.
    8. Let these proof until doubled in size again (they will now be touching each other and starting to look the part).
    9. Glaze with egg wash and a sprinkle of salt.
    10. Bake at 190°C for 15 minutes, then turn the oven down to 170°C for 5 minutes.


    Take out, let them cool and enjoy!

     

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