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Parker House Rolls
If you know you'll be rushed for dinner, make these tender rolls a day in advance.
1 package active dry yeast
1/4 cup warm water (105 degrees F to 115 degrees F)
3/4 cup milk
1/4 cup butter or margarine
1/4 cup sugar
1 teaspoon salt
1 slightly beaten egg
3-1/2 to 4 cups all-purpose flour
3 tablespoons butter, melted
Dissolve yeast in warm water in a small bowl; set aside. Combine milk, the 1/4 cup butter or margarine, the sugar, and salt in a medium saucepan. Heat and stir until just warm and butter or margarine almost melts.
Combine yeast mixture, warmed milk mixture, and egg in a large bowl. Using a wooden spoon, stir in as much of the flour as you can.
Turn the dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic. This will take 3 to 5 minutes. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease entire surface of the dough. Cover; let rise in a warm place about 1-1/2 hours or until double.
Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover; let rest 10 minutes. Roll each half of dough until 1/4 inch thick. Using a floured 2-1/2-inch biscuit cutter, cut into rounds. Brush with the 3 tablespoons melted butter.
To shape rolls, use a wooden spoon handle to make a slightly off-center crease in each round. Fold the larger portion of each roll over the smaller portion, overlapping slightly; press folded edge firmly. Place rolls 3 inches apart on greased baking sheets. Cover; let rise about 30 minutes or until nearly doubled.
Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Immediately remove rolls from baking sheets. Serve warm. Makes about 18 rolls.
Make-Ahead Tip: Before proofing shaped rolls, loosely cover with plastic wrap, leaving room for rolls to rise. Chill for at least 2 hours or up to 24 hours. Uncover; let stand at room temperature for 30 minutes. Bake and serve as directed above.
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