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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Parker House Rolls

Makes: 24 servings
Prep 35 mins Rise 2 hrs Bake 375°F 10 mins
Parker House Rolls
Ingredients
  • 3 1/2 - 4  cups  all-purpose flour
  • 1  package  active dry yeast
  • 1  cup  milk
  • 1/4  cup  sugar
  • 1/4  cup  margarine or butter
  • 1/2  teaspoon  salt
  • 3  egg yolks
  •  Melted margarine or butter
Directions

1. In a large mixing bowl combine 1-1/2 cups of the flour and the yeast; set aside. In a medium saucepan heat and stir the milk, sugar, the 1/4 cup margarine or butter, and the salt just until warm (120 degrees F to 130 degrees F) and margarine almost melts. Add to the flour mixture. Then add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can with a wooden spoon.

2. On 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 a greased bowl; turn once to grease surface. Cover; let rise in a warm place until double (about 1-1/2 hours).

3. Lightly grease baking sheets. Punch dough down; cover and let rest 10 minutes. On a lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-1/2-inch round biscuit cutter, dipping the cutter into flour between cuts. Brush with melted margarine or butter. To shape, use a wooden spoon handle to make a slight off-center crease in each round. Fold large half over small half, overlapping slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let rise in a warm place until nearly double (about 30 minutes).

4. Bake in a 375 degree F oven for 10 to 12 minutes or until golden. Remove rolls from baking sheets and cool on a wire rack. Makes 24 rolls.

From the Test Kitchen
  • Bake and cool rolls. Place in airtight freezer container or plastic freezer bag. Seal, label, and freeze up to 1 month. Thaw 2 hours at room temperature before serving.
Nutrition Facts (Parker House Rolls)
  • Servings Per Recipe 24,
  • cal. (kcal) 113,
  • Fat, total (g) 4,
  • chol. (mg) 27,
  • sat. fat (g) 1,
  • carb. (g) 17,
  • pro. (g) 3,
  • sodium (mg) 75,
  • Percent Daily Values are based on a 2,000 calorie diet

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