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PARKER HOUSE ROLLS Recipe

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This recipe for PARKER HOUSE ROLLS is from The Abbott-Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg Dry Yeast
1/4 c. warm (100º) Water
pinch of Sugar
1 c Milk
1 T. Sugar
3 Eggs slightly beaten
7 T. Butter unsalted, melted and cooled to room temp.
4-5 C. All Purpose Flour
1 stick of Butter melted to brush on rolls (not to be added to mixture)
Directions:
Directions:
Preheat oven to 350º

Mix together Yeast, warm (100 to 110º) Water and pinch of Sugar and set aside to cure. Yeast is cured when it starts to bubble and gives off a strong yeast smell. About 5 minutes.
In a large bowl sift together remaining dry ingredients.
Put cured Yeast mixture in mixing bowl.
Using a dough hook on your stand mixer add Milk, Eggs, and Butter to Yeast mixture.
Turn blender on low and add dry ingredients one cup at a time. Being sure each cup is mixed in well before adding next cup.
Blend together until it pulls away from the sides.
Turn onto lightly Floured surface and kneed lightly.
Place in Buttered bowl cover with Plastic Wrap or kitchen towel, and let raise until double. About 1 hour.
Turn out onto floured surface and roll into a 12x16" rectangle.
Cut 4 lengthwise and 8 across to make 32 smaller rectangles. Brush with melted butter and fold in half length wise.
Place rolls into a buttered 9x18" glass baking dish. Be sure to place them "standing up' with loose edged up. Brush again with butter and cover with plastic wrap.
Let rise 30 minutes or until doubled.
Bake 350º oven for 35 minutes or until golden brown.
Number Of Servings:
Number Of Servings:
32 rolls
Preparation Time:
Preparation Time:
approx. 2hrs
Personal Notes:
Personal Notes:
These rolls are fluffy and slightly sweet. A lot like the ones you get in restaurants I love to eat them by themselves. They also keep very well.

 

 

 

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