Parker House Rolls
By PutoPinoy on Friday, October 16, 2009 At
Friday, October 16, 2009
Ingredients:
Dissolve yeast and sugar in lukewarm milk. Add butter while milk is hot; add 1 1/2 cup flour. Beat until perfectly smooth, cover and let rise in a warm place 1 hour or until light. Add remainder of flour or enough to make a dough and salt. Knead well; place in greased bowl; cover and let rise in a warm place for about 1 1/2 hours or until double in bulk.
Roll out 1/4 inch thick; brush lightly with melted butter; cut with a floured 2-inch biscuit cutter. Crease through center heavily with floured knife handle and fold over in a pocket book shape; press edges together lightly. Place on a well-greased shallow pan 1 inch apart. Cover and let rise until light, about 3/4 of an hour. Bake 10 minutes or more in a hot oven, 425 degrees.
- 1/2 yeast cake
- 1 c. milk, scalded and cooled
- 1 tbsp. sugar
- 2 tbsp. melted butter
- 3 c. flour
- 1/2 tsp. salt
Dissolve yeast and sugar in lukewarm milk. Add butter while milk is hot; add 1 1/2 cup flour. Beat until perfectly smooth, cover and let rise in a warm place 1 hour or until light. Add remainder of flour or enough to make a dough and salt. Knead well; place in greased bowl; cover and let rise in a warm place for about 1 1/2 hours or until double in bulk.
Roll out 1/4 inch thick; brush lightly with melted butter; cut with a floured 2-inch biscuit cutter. Crease through center heavily with floured knife handle and fold over in a pocket book shape; press edges together lightly. Place on a well-greased shallow pan 1 inch apart. Cover and let rise until light, about 3/4 of an hour. Bake 10 minutes or more in a hot oven, 425 degrees.
