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
SERVINGS
|
30
|
CATEGORY
|
Low Fat
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
10 min.
|
TOTAL
|
40 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 milk (110° to 115°)
- 2 teaspoons salt
- 1 egg
- 2 tablespoons plus 2 teaspoons vegetable oil
- 5-1/2 to 6 cups all-purpose flour
- 3 tablespoons butter, melted, optional
DIRECTIONS
In a large mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes. Add the milk, salt, egg, oil and remaining sugar and water. Gradually add 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. Using the dull edge of a table knife, 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 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.