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Parker House Rolls

Global.Potpourri's picture
  All purpose flour 5 Cup (80 tbs)
  Active dry yeast packages 2
  Milk 1 Cup (16 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Shortening 1⁄2 Cup (8 tbs)
  Eggs 3
  Melted butter 1 Tablespoon

In mixing bowl combine 2 cups flour and the yeast.
Heat together milk, sugar, shortening, and 2 teaspoons salt till warm (115-120°),stirring constantly.
Add to dry mixture; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a moderately stiff dough.
Knead on floured surface till smooth (5 to 8 minutes).
Shape in ball.
Place in greased bowl; turn once cover; let rise till double (1 to 1 1/2 hours).
Punch down; turn out on floured surface.
Cover; let rest 10 minutes.
Divide in half.
Roll each half 1/4 inch thick.
Cut with floured 2 1/2-inch round cutter.
Brush with butter.
Make an off-center crease in each round.
Fold large half over small half, place 2 to 3 inches apart on greased baking sheet.
Cover; let rise till double (30 to 45 minutes).
Bake at 400° for 10 to 12 minutes.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4067 Calories from Fat 1270

% Daily Value*

Total Fat 144 g221%

Saturated Fat 43.2 g216.1%

Trans Fat 13.5 g

Cholesterol 689.3 mg229.8%

Sodium 325.6 mg13.6%

Total Carbohydrates 595 g198.4%

Dietary Fiber 19.8 g79.3%

Sugars 114.6 g

Protein 96 g192.4%

Vitamin A 26.7% Vitamin C 0.07%

Calcium 44.3% Iron 190.1%

*Based on a 2000 Calorie diet


Parker House Rolls Recipe