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Parker House Rolls

Mom is especially well-known for the delectable things she bakes, like these moist, golden rolls. When that basket comes around the table, we all automatically take two—one is just never enough. —Sandra Melnychenko, Grandview, Manitoba

30 ServingsPrep: 30 min. + rising Bake: 10 min.

Ingredients

2 packages (1/4 ounce each) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1 cup warm water (110° to 115°), divided
1 cup warm 2% milk (110° to 115°)
2 teaspoons salt
1 egg
2 tablespoons plus 2 teaspoons canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

Directions

In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm
water; let stand for 5 minutes. Add the milk, salt, egg, oil,
remaining sugar, water and 2 cups flour. Beat until smooth. Stir in
enough remaining flour to make a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in
half. Roll out each piece to 1/3-in. or 1/2-in. thickness. Cut with
a floured 2-1/2-in. biscuit cutter. Brush with butter if desired.
Make an off-center crease in each roll. Fold along crease so the
large half is on top; press along folded edge. Place 2 in. apart on

2 of 2

Parker House Rolls (continued)

Directions (continued)

greased baking sheets. Cover and let rise until doubled, about 30
minutes.
Bake at 375° for 10-15 minutes or until golden brown. Remove from
pans to wire racks to cool. Yield: 2-1/2 dozen.

Nutrition Facts: One roll (prepared with skim milk and without butter) equals 1-1/2 starch; also, 108 calories, 220 mg sodium, 7 mg cholesterol, 21 gm carbohydrate, 3 gm protein, 1 gm fat.