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Parkerhouse Rolls

3 to 3 1/2 cups all-purpose flour
1 package active dry yeast
3/4 cups milk
1/4 cups sugar
1/3 cups butter or margarine
1/2 teaspoon salt
2 eggs
Butter or margarine, melted 

In large mixer bowl combine 1 1/2 cups flour and the yeast.  In saucepan, heat milk, sugar, salt and 1/3 cup butter or margarine until warm (115 to 120 degrees) and butter is almost melted; stir constantly.  Add to flour mixture; add eggs.  Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Stir in as much of remaining flour as you can mix in with a spoon.    Turn out onto a lightly floured surface.  Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).  Shape into a ball.  Place in lightly greased bowl; turn once to grease surface.  Cover; let rise in warm place until double (about 1 hour).  Punch down; divide dough in half.  Cover, let rest 10 minutes.  On lightly floured surface, roll each half of the dough to 1/4 inch thickness.  Cut with a floured 2 1/2 inch round cutter.  Brush with melted butter.  Make an off-center crease in each round.  Fold so large half overlaps small half slightly.  Place rolls, with large halves up, side by side in a greased 13 x 9 x 2 inch baking pan.  Cover, let rise until nearly double (about 30 minutes).  Bake in a 375 degree oven for 15 to 18 minutes or until done.  Makes about 2 dozen. 


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