Mid-century recipe for yummy and fast Parker House dinner rolls.
Servings: 20 Calories Per: 130 Equipment: Biscuit cutter, rubber spatula, large pot for stovetop, measuring cups and spoons and a large baking sheet for the 350 degree oven.
Recipe
- 4 1/2 t Dry Yeast
- 1/4 C Water, warm
- 1 1/4 C 2% Milk
- 3 T granulated Sugar
- 3/4 t table Salt
- 1/4 C salted Butter, in two equal parts (1/8th C each)
- 4 1/2 Cups All Purpose Flour, sifted
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- Dissolve the dry yeast in the 1/4 cup of warm water.
- In the pot, melt half the butter over medium-low heat. Add the milk, sugar, and salt. Stir.
- Add the yeast and flour to the pot. Remove from the heat. Incorporate all the ingredients. Set pot aside off the heat yet in a warm spot for 15 minutes.
- Flour a cutting board or other space to prep the rolls.
- Dump dough onto floured surface, roll out to a half inch thickness. Cut the rolls with a 2-3″ biscuit cutter.
- Melt the other 1/8th C butter and spread over the dough. Fold the cut in a Parker House shape, basically rolling one side on top of the other, making a two layer half circle roll. Place rolls onto baking sheet.
- Allow the rolls to rise in a warm spot for 15 minutes.
- Bake at 350 degrees for 10-12 minutes. Best served warm.
Bon Appetit!
