Parker House Rolls Recipe - Allrecipes.com
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Parker House Rolls

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"These excellent rolls are well worth the time are a favorite of the entire family!"

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Ingredients Edit and Save

Original recipe makes 30 rolls Change Servings

Directions

  1. Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
  2. Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
  3. Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
  4. Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.
  5. Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.
  6. Grease a baking sheet.
  7. Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
  8. Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.
  9. Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 15 mins
  • READY IN 2 hrs 25 mins
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Reviews More Reviews

Dec 24, 2013

I did not use the recipe for rolls, I followed it however, while kneading it I realized it had a texture simular to many standard breads. Instead I made 4 small (5 inch diameter)round loaves I used for bread bowls with a soup, and used the remainder to make a large loaf which I braided to give it more pizazz. The texture and the taste are very nice, just a hint of sweetness, which added to the soup I'd made. Good stuff, I save it for future use.

 

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Nutrition

  • Calories
  • 122 kcal
  • 6%
  • Carbohydrates
  • 20.6 g
  • 7%
  • Cholesterol
  • 11 mg
  • 4%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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