Recipe Details

Summary

Name: Easy Parker House Rolls

Category: Breads

1 1/4 c Milk; scalded

2 ts Butter or regular margarine

2 pk Active dry yeast; or

1/4 c Lukewarm water; 110 deg. f.

2 ts Butter or margarine; melted

3 ts Sugar

3/4 ts Salt

2 ts Active dry yeast; bulk

4 1/2 c Unbleached flour

Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing

bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and

stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk

mixture. Beat, with an electric mixer on medium speed, until smooth, about

2 minutes. Gradually add enough of the remaining flour to make a soft

dough, then cover and let rest for 15 minutes. Knead the dough a few times

on a lightly floured surface until it is no longer sticky and roll out to a

1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush

the rounds with the remaining 2 Tbls of melted butter and crease each roll

in the center with the dull edge of a knife. Fold the rolls over on the

crease and press the edges together lightly. Place on greased baking

sheets and cover. Let rise in a warm place until almost doubled, about 30

minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until

golden brown. Remove from the baking sheets and cool on wire racks. NOTE:

These rolls are almost a must at the Holiday dinners coming up shortly.

Restaurants and most older cooks make it a tradition to serve them.