INGREDIENTS

INSTRUCTIONS

About 3 1/2 hours before serving:
1.  In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast;  add
1/2    cup butter or margarine. With mixer at low speed, gradually pour
2 cups hot tap water (120-130 degrees) into dry ingredients. Add egg;
increase speed to medium.  Beat 2 minutes, occasionally scraping bowl with
rubber spatula.  Beat in 3/4 cup flour, or enough to make a thick batter;
continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in
enough additional flour (about 2 1/2 cups) to make a soft dough.
2.  Turn dough onto lightly floured surface and knead until smooth and
elastic; about 10 minutes. Shape dough into a ball and place in a greased
large bowl, turning over so that the top of the dough is greased. Cover
with towel; let rise in a warm place (80 to 85 degrees) until doubled,
about 1 1/2 hours.
3.  Punch dough down, by pushing down the center of the dough with fist,
then pushing edges of dough into center. Turn dough onto lightly floured
surface;  knead lightly to make smooth ball; cover with bowl for 15 minutes
and let dough rest.
4.  In 17 1/4" by 11 1/2: roasting pan, over low heat, melt remaining 1/2
cup butter (1 stick); tilt pan to grease bottom.
5.  On lightly floured surface with floured rolling pin, roll dough 1/2
inch thick. With floured 2 3/4" round cutter, cut dough into circles.
Holding dough circle by the edge, dip both sides into melted butter or
margarine in pan; fold in half. Arrange folded dough in rows in pan, each
nearly touching the other. Knead trimmings together; re-roll and cut more
rolls. Cover pan with towel; let dough rise in warm place until doubled,
about 40 minutes.
6.  Meanwhile, preheat oven to 425 degrees.  Bake rolls 18 to 20 minutes
until browned.  Makes about 3 1/2 dozen.
Recipe By     : Martha S. Reynolds/Foods & Cookery
Posted to MC-Recipe Digest V1 #313
Date: Mon, 25 Nov 1996 21:01:15 -0600
From: Jackie Bordelon <jbord@premier.net>
NOTES : Parker House rolls are an Americal tradition, dating back to 1855
and the opening of
Boston's famous Parker House Restaurant.  These small, yeast raised dinner
rolls are easy to
make.
Tips: Thorough kneading of the dough is an important step; as in all yease
bread making, it give the rolls a fine, even texture and makes them light.
To
knead, place dough on lightly floured surface; fold dough in half towards
you,
then with heels of hands, press dough down and away from you in a rolling
motion.  Give dough a quarter turn and continue folding, pressing and
turning
until dough is smooth and elastic, and blister-like bubbles appear under
the
surface.  Since kneading takes about 10 minutes, you may rest every few
minutes.
For rolls, evenly roll dough 1/2 inch thick with a floured rolling pin.
Always start rolling from the center of the dough and roll toward all edges
of
the dough; lift rolling pin slightly as it nears the edges to keep them
from
becoming too thin.

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