Easy Parker House Rolls

Ingredients

1 1/4 cup milk, scalded 2 tsp butter or regular margarine 2 package active dry yeast, or 1/4 cup lukewarm water, 110 deg. f. 2 tsp butter or margarine, melted 3 tsp sugar 3/4 tsp salt 2 tsp active dry yeast, bulk 4 1/2 cup unbleached flour	Advertisements

Preparation
 
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.

 

 
Servings: 4

 

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