Parker House Rolls #1

INGREDIENTS

INSTRUCTIONS

Start about 3-1/2 hours before serving or early in the day. In large bowl,
combine sugar, salt, yeast & 2-1/4 cups flour. In a 2-quart saucepan over
low heat, heat water & 1/2 cup butter until very warm (120-130 deg.).
Butter does not need to melt completely. With mixer or food processor at
low speed, gradually beat liquid into dry ingredients just until blended.
Beat in egg. Increase speed to medium. Beat 2 minutes, occasionally
scraping bowl with rubber spatula. Beat in 1 cup flour to make a thick
batter. Continue beating 2 minutes, scraping bowl often. With a wooden
spoon, stir in 2-3/4 cups flour to make a soft dough. Turn dough onto
well-floured surface & knead until smooth & elastic, about 10 minutes,
working in more flour while kneading (about 1/2 cup). Shape dough into a
ball & place in large greased bowl & turn once to grease top. Cover with
towel & let rise in warm place until doubled, about 1 hour. Punch dough
down. Turn dough onto lightly-floured surface. Cover with bowl & let rest
15 minutes for easier shaping. Grease 17-1/4x11-1/2 inch roasting pan. In
small saucepan over low heat melt remaining butter. On lightly-floured
surface with floured rolling pin, roll dough to 1/2-inch thick. With 3-inch
round cookie cutter, cut into rounds. With dull edge of knife, make a
crease across center of each roll. Brush rolls with melted butter; fold in
half along crease. Arrange rolls in rows, each nearly touching the other.
Re-roll trimmings, making 36 rolls. Cover pan with towel & let rise until
doubled, about 40 minutes. Preaheat oven to 425. Bake rolls for 18-20
minutes.
DONNA HANCOCK
PART 1 OF 2
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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