Iones's Parker House Rolls Recipe

1
Publisher Photo

Iones's Parker House Rolls Recipe

Read Reviews
1
Publisher Photo
I love to eat bread with most of my meals and this roll is my favorite. The sweetness is wonderful.—George Summer, Denver, Colorado
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 15 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/2 cup butter, divided
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour, divided

Directions

Dissolve yeast and 1 teaspoon sugar in water. Set aside. In a saucepan, heat milk, 1/3 cup butter, 1/3 cup sugar and salt to 110°-115°. Stir until butter melts. Pour into a large bowl and add 2 cups flour and yeast mixture. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball and place in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch dough down, divide in half. Cover and let rest 10 minutes. Form dough into desired dinner roll shapes.
Place on greased baking pans. Melt remaining butter and brush over rolls. Let rise 30 minutes. Bake at 375° for 12-15 minutes or until golden. Yield: about 24 rolls.
Originally published as Iones's Parker House Rolls in Reminisce July/August 1991, p39

Nutritional Facts

1 each: 118 calories, 4g fat (3g saturated fat), 12mg cholesterol, 142mg sodium, 17g carbohydrate (4g sugars, 1g fiber), 2g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1 teaspoon sugar
  • 1/4 cup warm water (110° to 115°)
  • 1 cup milk
  • 1/2 cup butter, divided
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 3-1/2 to 4 cups all-purpose flour, divided
  1. Dissolve yeast and 1 teaspoon sugar in water. Set aside. In a saucepan, heat milk, 1/3 cup butter, 1/3 cup sugar and salt to 110°-115°. Stir until butter melts. Pour into a large bowl and add 2 cups flour and yeast mixture. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
  2. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Shape into a ball and place in a greased bowl. Cover and let rise until doubled, about 1 hour. Punch dough down, divide in half. Cover and let rest 10 minutes. Form dough into desired dinner roll shapes.
  3. Place on greased baking pans. Melt remaining butter and brush over rolls. Let rise 30 minutes. Bake at 375° for 12-15 minutes or until golden. Yield: about 24 rolls.
Originally published as Iones's Parker House Rolls in Reminisce July/August 1991, p39

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dnaleri User ID: 566296 71353
Reviewed Mar. 9, 2009

"There aren't any eggs in this recipe?"

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