Parker House Buns

Ingredients:

• 4 cups whole milk
• 1 cup of sugar
• 550 g salted butter
• 4.5 tsp active dry yeast (2 packets)
• 1.2 kg of premium flour + extra for working with the dough
• 1 heaping tbsp coarse salt
• 1 heaping teaspoon of baking powder
• 1 teaspoon (incomplete) of soda
• Special equipment: cookie cutter with a diameter of 6 cm.

Preparation:

1. Combine milk, sugar, and 220g of butter in a large saucepan. Bring to a boil, and when the mixture is warm (but not boiling), turn off the heat and let cool for 30-45 minutes until lukewarm.
   
   Add the yeast and 8 cups of flour. Stir, then cover and let rise for 1 hour.
   
2. After 1 hour, add the salt, baking powder, baking soda, and the remaining 1 cup of flour and mix. Turn the dough out onto a floured work surface and knead for 8-10 minutes. Then form a ball, cover with a towel, and let rise in a warm place for 30-45 minutes.
3. Melt 220 g of butter in a saucepan.
   
   Roll the dough out to a thickness of 1 cm. Cut out circles with a diameter of 6 cm. Dip each circle in melted butter, immediately fold in half, and place on a baking sheet. Press lightly to adhere the dough. Cover with a towel and let the buns rise for 30-45 minutes.
   
4. Preheat oven to 200°C.
   
   If you don't freeze the buns and want to serve them right away, bake at 400°F (200°C) until risen, set, and golden brown, about 15 minutes total.

5. Freezing Tips

   
   To make a pre-baked version before freezing, bake the buns until puffed and set but not browned, 7-8 minutes. Transfer to a wire rack and cool. Freeze the buns individually, then store several at a time in freezer bags.
   
   To bake frozen buns, preheat oven to 175°C and melt the remaining 110g butter in a saucepan.
   
   Place the frozen buns on a baking sheet and brush them with melted butter. Bake until golden brown, 14-16 minutes. Brush the buns with more melted butter, if desired, and let them rest for 1 minute. Serve warm.