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Parkerhouse Rolls Recipe

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This recipe for Parkerhouse Rolls, by , is from Betty's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Margie Stiles
Added: Sunday, December 28, 2008


2 c. scalding milk
1/2 c. sugar
2 tsp. salt
3 T. shortening
1 1/2 cakes yeast
1/4 c. lukewarm water
2 beaten eggs
4 c. flour, adding 3 c. or more
melted butter

Combine scalding milk, sugar, salt and shortening and cool until lukewarm.

Meanwhile soften yeast in lukewarm water and stir into milk mixture.

Next add 2 beaten eggs and stir in 4 c. flour. Beat thoroughly and add 3 c. or as much flour as can be stirred in without kneading. Brush surface with melted butter. Cover tightly and store in the refrigerator.

In making up the rolls...roll to 1/2 inch thick. Cut with biscuit cutter and brush melted butter and fold over. Place in greased pan - 1/2 inch apart and let rise to double bulk in a warm place, about 2 hours. Bake in hot oven 425 for 12 to 15 minutes. Makes 40 to 50 rolls.




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