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Parker House Rolls

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 canola oil
5-1/2 to 6 cups all-purpose flour
3 tablespoons butter, melted, optional

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 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;

Printed from tasteofhome.com Oct 11, 2008

-----------------------Fold------------------------

Parker House Rolls cont.

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.