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Parker House Rolls

the.instructor's picture
  Active dry yeast 1 Tablespoon (1 Package)
  Warm water 1⁄4 Cup (4 tbs)
  Milk 2 Cup (32 tbs)
  Granulated sugar 2 Tablespoon
  Salt 1 Teaspoon
  Butter 3 Tablespoon
  Sifted all purpose flour 7 Cup (112 tbs), divided
  Egg 1 , well beaten
  Melted butter 1 Tablespoon

Dissolve yeast in warm water.
Combine milk, sugar, salt and butter in a saucepan; scald, then cool to lukewarm.
Stir in yeast mixture, then add 3 cups of the flour, beating very hard, until smooth and creamy.
Cover with a tea towel and place in a warm spot.
Let rise until light and bubbly, about 1 hour.
Mix in egg and enough of remaining flour to make a kneadable dough.
Knead well, cover again, and let stand in a warm place until double in size, about 1 1/2 hours.
Roll dough to 1/3 inch thickness on a lightly floured board.
Dough will spring back at first.
Cut with a 3 inch round cookie cutter.
Brush each circle with a little melted butter, crease center with back of a table knife to make one straight crease across the center, then fold over in half, pinching edges together.
Place rolls 1 inch apart on ungreased baking sheets.
Let rise again in a warm place until almost double in size, about 45 minutes.
Bake in a preheated 450°F oven 12 to 15 minutes.

Recipe Summary

Difficulty Level: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4119 Calories from Fat 682

% Daily Value*

Total Fat 78 g119.4%

Saturated Fat 42.2 g211.2%

Trans Fat 0 g

Cholesterol 385.7 mg128.6%

Sodium 2223.3 mg92.6%

Total Carbohydrates 728 g242.5%

Dietary Fiber 26.8 g107.1%

Sugars 56.5 g

Protein 117 g235%

Vitamin A 44.1% Vitamin C 0.07%

Calcium 69.6% Iron 245.4%

*Based on a 2000 Calorie diet

Parker House Rolls Recipe