Parker House Rolls
|Milk||3⁄4 Cup (12 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 stick)|
|Warm water||1⁄2 Cup (8 tbs) (105 to 115 degrees)|
|Active dry yeast||1⁄4 Ounce (1 package)|
|Eggs||2 , beaten|
|All purpose flour||4 1⁄2 Cup (72 tbs)|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted (1 stick)|
1) Preheat oven to 375 degrees.
2) In a saucepan, heat milk just until bubbles form and add sugar, salt and 1/2 cup butter. Mix until sugar dissolves and butter melts. Cool until lukewarm.
3) Dissolve yeast in water.
4) In a large bowl, mix together milk mixture, beaten eggs and 2 cups flour and beat until smooth.
5) Slowly add rest of the flour, to form stiff and smooth dough. Knead dough on a lightly floured surface until smooth and elastic.
6) Take a lightly greased bowl, and put the dough into it. Cover it and allow it to rise to double the size.
7) Knead the again on a lightly floured pastry cloth and divide into two. Roll out one half into ¼ thicknesses and using a 2 1/2-inch biscuit cutter, cut it. Press the crease just off center of each round.
8) Apply a coat of melted butter and fold such that larger part just touches the smaller one and seal the folded edge. Repeat the process with other half also.
9) Take a greased cookie sheet and place the rolls on it. Apply a coat of melted butter. Cover and let it rise for an hour.
10) Bake them or 12-15 minutes or until golden brown.
11) Serve Parker House rolls hot.