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Iones's Parker House Rolls Recipe

I love to eat bread with most of my meals and this roll is my favorite. The sweetness is wonderful.—George Summer, Denver, Colorado

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Iones's Parker House Rolls Recipe

Prep: 30 min. + rising Bake: 15 min.

Yield: 24 Servings

30 15 45

Ingredients

1 package (1/4 ounce) active dry yeast
1 teaspoon sugar
1/4 cup warm water (110° to 115°)
1 cup milk
1/2 cup butter, divided
1/3 cup sugar
1 teaspoon salt
3-1/2 to 4 cups all-purpose flour, divided

Directions

Dissolve yeast and 1 teaspoon sugar in water. Set aside. In a saucepan, heat milk, 1/3 cup butter, 1/3 cup sugar and salt to 110°-115°. Stir until butter melts. Pour into a large bowl and add 2 cups flour and yeast mixture. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball and place in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch dough down, divide in half. Cover and let rest 10 minutes. Form dough into desired dinner roll shapes.
Place on greased baking pans. Melt remaining butter and brush over rolls. Let rise 30 minutes. Bake at 375° for 12-15 minutes or until golden. Yield: about 24 rolls.

Nutritional Facts 1 serving (1 each) equals 118 calories, 4 g fat (3 g saturated fat), 12 mg cholesterol, 142 mg sodium, 17 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Iones's Parker House Rolls in Reminisce July/August 1991, p39