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Parker House Rolls

Southern.Crockpot's picture
Ingredients
  Unsifted flour 3 1⁄4 Cup (52 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Dry yeast 1⁄4 Ounce (1 Package)
  Softened margarine 5 Tablespoon
  Hot tap water 2⁄3 Cup (10.67 tbs)
  Egg 1 (At Room Temperature)
  Melted margarine 1 Fluid Ounce
Directions

Mix 3/4 cup flour, sugar, salt and undissolved yeast thoroughly in a large bowl.
Add softened margarine.
Add hot water gradually and beat for 2 minutes with electric mixer at medium speed, scraping bowl occasionally.
Add the egg and 1/2 cup flour and beat at high speed for 2 minutes, scraping bowl occasionally.
Stir in enough remaining flour to make a soft dough.
Turn out onto a lightly floured board and knead for 8 to 10 minutes or until smooth and elastic.
Place in a greased bowl and turn to grease top.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Punch down.
Turn out onto a lightly floured board and divide in half.
Roll each half into a 1/4-inch thick circle, then cut with a 2 1/2-inch biscuit cutter.
Crease each round with dull edge of knife to one side of center and brush each round with melted margarine to within 1/4 inch of edge.
Fold larger side over smaller so edges just meet and pinch well with fingers to seal.
Place on greased baking sheets so rolls are almost touching.
Cover and let rise in a warm place, free from draft, for about 1 hour or until doubled in bulk.
Brush rolls with melted margarine.
Bake in 400-degree oven for 10 to 15 minutes or until done.
Remove from baking sheets and cool on wire racks.

Recipe Summary

Course: 
Snack
Method: 
Baked
Dish: 
Bread
Ingredient: 
Egg

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