Directions: |
Directions:In a large bowl thoroughly mix 3/4 c. flour, sugar, salt and undissolved dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter Beat at high speed 2 minutes, scraping bowl occasionally Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down; turn out onto lightly floured board. Proceed according to directions for desired shape. Parkerhouse Rolls: divide dough in half. Roll each half into a 1/4 inch thick circle. Cut into rounds with a 2 1/2 inch biscuit cutter. Crease each round with dull edge of knife to one side of center. Brush each round to within 1/4 inch of the edges with melted margarine. Fold larger side over smaller so edges just meet. Pinch well with fingers to seal. Place on greased baking sheets so rolls are almost touching. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Carefully brush rolls with melted margarine. Bake in a hot oven (400º) about 10 to 15 minutes, or until done. Remove from baking sheets and cool on wire racks. |
This recipe for One bowl Dinner Rolls is from