Parker House Rolls Recipe
Ingredients
| 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 |
Directions
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.
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.
Chef
