Directions: |
Directions:About 3 ½ hours before serving:
In a large mixing bowl combine 2¼ c. flour, sugar yeast, salt. Add butter. With mixer at low speed, gradually pour hot water into dry ingredients. Add egg. Increase speed to medium. Beat two minutes occasionally scraping bowl with a rubber spatula. Beat in ¾ c. flour or enough to make a thick batter. Beat 2 minutes. Stir in additional flour to make a soft dough.
Turn dough on to a lightly floured surface and knead until smooth and elastic.
Shape dough into a ball and place in a greased large bowl, turning so that top of dough is greased.
Cover with a towel and set in a warm place until doubled in size, about 1 ½ hour.
Melt about 1 stick of butter. Pour enough butter on pan to cover the cookie sheet..(about ½ ) cookie sheet needs to have sides.
Flour counter and place dough on it, knead 2-3 times
Roll out dough ½ inch thick.
With floured round cutter cut our dough. Dip the round of dough in the butter on the cookie sheet, then fold in half. Placed on the buttered cookie sheet, (I do 4 across and 7 down)
Cover pan with a towel; let rise until doubled, about 40 minutes.
Bake 425 8-12 minutes or until browned. Brush with melted butter when rolls come out of the oven.
Can be doubled or even tripled.
(It's been so long that I have done a single recipe that I'm not sure how many....a triple gives me ~3 cookie sheets) |
This recipe for Parker Rolls is from