Parker House Rolls
Serves: 6
Irwin Berge
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick)
3
With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F
4
) into dry ingredients
5
Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula
6
Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl
7
With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough
8
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading
9
Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased
10
Cover with towel; let rise in warm place (80 to 85 degrees F
11
) until doubled, about 1 1/2 hours
12
(Dough is doubled when 2 fingers pressed into dough leave a dent
13
) Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center
14
Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest
15
Preheat oven to 400 degrees F
16
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom
17
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick
18
With floured 2 3/4-inch round cutter, cut dough into circles
19
Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half
20
Arrange folded dough in rows in pans, each nearly touching the other
21
Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes
22
Bake rolls for 15 to 18 minutes until browned