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Parkerhouse rolls Recipe

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This recipe for Parkerhouse rolls, by , is from The Dolbeare Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brooke Borrowman (recipe of Hattie Reynolds)

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. yeast
1 C. milk or water
1 1/2 tsp. salt
1 egg, beaten
2 T. melted butter
1 C. warm water
1/3 C. sugar, sometimes she used more
1/3 C. shortening
6 C. flour (about)

Directions:
Directions:
Soften yeast in water. Scald milk and add sugar, salt, and shortening. When lukewarm, add 1 C. flour and beat thoroughly. Add egg and yeast, and beat well. Add enough more flour to make a soft dough. Turn out on lightly floured board or pastry cloth and knead until smooth and satiny. Place in greased bowl, cover and let rise in warm place until doubled in bulk. Punch down. Roll out 1/4 inch thick, brush with melted butter. Cut with 3 inch biscuit cutter. Fold each round in half and seal edges. Place rolls 1 inch apart on greased baking sheet. Brush with melted butter and let rise until doubled.
Bake 425 15-20 minutes.

Number Of Servings:
Number Of Servings:
3 1/2 doz. rolls
Personal Notes:
Personal Notes:
From El Dara, Il Masonic Lodge cookbook

 

 

 

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