"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Parker House Rolls Recipe

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Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 cup Milk
1 stick unsalted Butter, cut into pieces, plus more for brushing
cup Sugar
1 package Active Dry Yeast
cup warm Water
3 large Eggs, lightly beaten
1 tsp Salt
6 cups All-Purpose Flour

Directions:
Directions:
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and half of the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour cup at a time, and stir until a smooth ball forms. (using high speed once all flour is combined)

Remove from the bowl and knead by hand on a floured surface for about 5 minutes.

Place in a greased bowl, cover and let rise in a warm place until doubled in bulk, about 60-70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment lined baking sheet. Cover again and let rise until doubled, about 30-40 minutes. Preheat oven to 350 Degrees. Bake for 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Number Of Servings:
Number Of Servings:
24 Rolls

 

 

 

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