These Parker House Rolls are topped with panko and chimichurri seasoning that makes them crunchy and flavourful.
Course Side Dish
Prep Time 2hours
Cook Time 25minutes
Total Time 2hours25minutes
Author Michelle | Sift & Simmer
2 Tbspgranulated cane sugar
1Tbspactive dry yeast
3 Call-purpose flour
1Tbspolive oilfor brushing on top
1Tbsppanko bread crumbs
In a bowl, place the warmed milk, cane sugar, yeast and set aside until the yeast starts to activate and become bubbly.
In a stand mixer bowl, add in the flour, melted butter and yeast mixture until a dough starts to form.
Next, add in the eggs, 1 at a time. Knead on low-medium until the dough comes together and is shiny and smooth.
Remove the dough from the mixer bowl and place into a lightly greased bowl. Cover with plastic wrap and leave to double in size in a warm area.
Divide and shape the dough into 12 even balls, about 70g each.
Place the shaped dough balls onto a parchment lined 9" by 13" baking tray. Cover with plastic wrap and leave to proof until almost doubled in size, about 20-30 minutes, depending on how warm your kitchen is.
Preheat oven to 350°F/177°C.
In a small bowl, combine together the oil, panko bread crumbs, chimichurri spice, and Parmesan. Sprinkle the mixture on top of the dough evenly.
Bake at 350°F/177°C for 25 mins, or until an instant-read thermometer reads 200°F in the middle of the buns.
Best served fresh and warm.
Rolls can be frozen and reheated in the microwave, but you'll lose the crispness from the panko.