Easy Parker House Rolls
A bread recipe for Easy Parker House Rolls.
Ingredients
- 1 1/4 c Milk; scalded
- 3 ts Sugar
- 2 ts Butter or regular margarine
- 3/4 ts Salt
- 2 pk Active dry yeast; or 3 ts Active dry yeast; bulk
- 1/4 c Lukewarm water; 110 deg. f.
- 2 ts Butter or margarine; melted
- 2 cups of flour
- 4 1/2 c Unbleached flour
- 2 Tbls of melted butter
- 2 Tbls of butter and salt
Instructions
- 1
Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl.
- 2
Cool to lukewarm.
- 3
Sprinkle the yeast over the lukewarm water and stir to dissolve.
- 4
Add 2 cups of flour, and the yeast mixture to the milk mixture.
- 5
Beat, with an electric mixer on medium speed, until smooth, about 2 minutes.
- 6
Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes.
- 7
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.
- 8
Cut into rounds, using a floured biscuit cutter.
- 9
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.
- 10
Fold the rolls over on the crease and press the edges together lightly.
- 11
Place on greased baking sheets and cover.
- 12
Let rise in a warm place until almost doubled, about 30 minutes.
- 13
Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown.
- 14
Remove from the baking sheets and cool on wire racks.