Parker House Dinner Rolls Recipe
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
- 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
- 1. 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.
- 2. 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.
- 3. 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 30 minutes.
- 4. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm. Yield: 3 dozen.
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.
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