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Parker House Dinner Rolls

 Parker House Dinner Rolls
You won’t be able to eat just one of my mom’s famous yeast rolls. They’re light and fluffy with a wonderful flavor…and even more delicious served warm with a little butter. —Susan Hansen Auburn, Alabama
36 ServingsPrep: 1 hour + rising Bake: 10 min.


  • 1/2 cup shortening
  • 1/4 cup sugar
  • 2 teaspoons salt
  • 1-1/2 cups boiling water
  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (110° to 115°)
  • 3 eggs
  • 6-3/4 to 7-1/4 cups all-purpose flour
  • 1/4 cup butter, melted


  • In a large bowl, combine the shortening, sugar and salt. Stir in
  • boiling water. Cool to 110°-115°. Dissolve yeast in warm
  • water. Add yeast mixture, eggs and 3 cups flour to shortening
  • mixture. Beat until smooth. Stir in enough remaining flour to form 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. Roll dough to
  • 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles
  • in half; press edges to seal. Place 2 in. apart on baking sheets
  • coated with cooking spray. Cover and let rise until doubled, about

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Parker House Dinner Rolls (continued)

Directions (continued)

  • 30 minutes.
  • Bake at 400° for 10-12 minutes or until golden brown. Remove to
  • wire racks. Brush with butter. Serve warm. Yield: 3 dozen.
Nutritional Facts: 1 roll equals 134 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 150 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.