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Parkerhouse Rolls

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  Warm water 1⁄4 Cup (4 tbs)
  Melted butter 1
  Dry yeast 1
  Milk 2 Cup (32 tbs)
  Soft butter 1⁄4 Cup (4 tbs)
  Sugar 2 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Egg 1
  All purpose flour 6 Cup (96 tbs)

Measure water into large mixing bowl.
Add 1 tsp. sugar and stir until dissolved.
Sprinkle yeast over and let stand 10 minutes.
Stir well.
Heat milk to scalding point.
Remove from heat.
Add 1/4 cup butter, 2 tbsp. sugar and salt.
Stir until butter is melted and cool to lukewarm.
Add to yeast mixture along with egg and half of flour.
Beat very well with a wooden spoon.
Add enough of remaining flour to make a soft dough you can handle (keep dough as soft as possible).
Turn out on floured board and knead until smooth and elastic, about 5 minutes.
Round up and put in greased bowl, cover with a damp cloth and let rise in a warm place until double, about 1 1/2 hours.
Punch down and let rise again until double, about 45 minutes.
Roll dough 1/4 inch thick.
Cut into rounds with 2 1/2-inch cutter.
Brush with melted butter.
Make a crease across each round with the handle of a wooden spoon, stretch slightly to make oval and fold over so top half slightly overlaps bottom.
Press folded edge.
Put close together on greased pan.
Let rise until double, 30 to 45 minutes.
Heat oven to 400 degrees.
Bake 12 to 15 minutes or until well browned.
Brush tops with melted butter and serve hot.
Note: Rolls can be made ahead of time and reheated in hot oven wrapped in heavy foil.

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Parkerhouse Rolls Recipe