Here is another excellent recipe that came from my friend Katie at our recipe exchange. These rolls are heavenly! They taste a little sweeter than a regular dinner roll and the small pat of butter baked in the middle of each roll doesn't hurt either! Yum. Make sure to seal each roll really good or it will pop open on you while baking.
Parker House Rolls
Author:
Ingredients
- 3/4 c. warm water
- 3/4 c. scalded milk
- 1 T. active dry yeast
- 7 T. sugar
- 3/4 t. salt
- 1/4 c. oil
- 4-5 c. sifted all purpose flour
Instructions
- Put 3/4 c. warm water in a measuring cup.
- Add 1 T. sugar and yeast. Let the yeast sit for a moment until it begins to react.
- Mix yeast mixture, milk, salt, oil and remaining sugar in a mixing bowl.
- Add flour until consistency is right for kneading. (Dough should be slightly sticky.)
- Knead for a few minutes.
- Take dough out of the bowl, shape it into a ball and place it back in the bowl.
- Let rise for approximately 3 hrs.
- Roll dough out to 1/2-3/4 inches thick.
- Cut into 3" circle. (I just used the top of a glass cup to do this. You could also use a round cookie cutter.)
- Place a small pat of butter in the middle of the circle.
- Fold circles in half to cover butter. Firmly seal closed.
- Place rolls on a greased baking sheet.
- Repeat process until all the dough has been shaped into rolls.
- Let rise for an additional 30 minutes.
- Bake at 425 degrees for 10-14 minutes or until golden.
Amy,
ReplyDeleteAbout how many rolls did this recipe make? Do you think I could half the recipe and they'd still come out ok? Thanks!
I have a recipe for "Parker House" rolls that I make on a fairly regular bases because they are so easy. However, the recipe I use is slightly different from the one you shared above in that it has eggs in the dough.
ReplyDeleteLove your recipes!! Can you add the option to pin your posts on pinterest?
ReplyDeleteoh these were sooooo good. I want to eat them again just looking at the picture.
ReplyDeleteSo exactly how much is a 'pat' of butter ? I envision those little wrapped 'pats' they have at restaurants that are probably about a tsp. Do they really have that much inside each one??
ReplyDeleteI made these on Saturday and they were SO GOOD!! Jed declared them to be the best rolls I have ever made, which says a lot since I make rolls frequently. :) I pulled them out when they were just golden on top, and they were perfect. What we liked so much about them is how moist they were. Maybe it had to do with the pat of butter inside them (by the way, Ellen, I just did a thin slice of butter, definitely not an entire teaspoon) or maybe it was that by the time they were folded in half, they were very small for rolls. Maybe being smaller made it so they didn't have to bake as long and the entire thing stayed moist. I don't know. But they were great! Thanks!
ReplyDeleteI made this for the first time today. Used half for reg. rolls and the other half for cinnamon rolls! We liked the rolls and LOVED the cinnamon rolls!!
ReplyDelete[...] Pot Black Bean Chicken, Parker House Rolls, Fruit, Steamed [...]
ReplyDeleteI have made these several times and they are wonderful. Want to make for Thanksgiving but I am going out of town. Can I freeze these before they rise or should I bake them and then freeze them?
ReplyDelete