Parker House Rolls
Ingredients
- 1 enveloper yeast
- 1 cup lukewarm water
- 1 tsp sugar
- 1 cup milk
- 5 Tbs sugar
- 2 tsp salt
- 6 cups sifted flour
- 4 Tbs butter melted
Instructions
- Add yeast and 1 teaspoon sugar to lukewarm water, let stand 10 minutes.
- Scald milk. Add sugar and salt; cool to lukewarm. Add to yeast. Add 3 cups flour and beat until smooth. Add remaining flour or enough to make easily handled dough. Knead well. Place in greased bowl. Cover and let rise in warm place until doubled in bulk or about 1 1/2 hours. Punch dough down in bowl and let rise again until nearly doubled in bulk (about 40 minutes).
- When dough is light, roll out 1/4 to 1/2 inch thick. Cut with 2 inch biscuit cutter. Dip in melted butter. Crease center with knife handle and fold over. Pinch edges together and place close together in well-greased shallow pans. Cover and let rise until light, about 1 hour. Bake in hot oven at 400° about 15-20 minutes.
Notes
Dough can be put in refrigerator after worked down the first time and used later. I crease the center before dipping them in butter.
