Soften yeast in cooled milk. Add salt, shortening, sugar, and water. Add flour, a little at a time, beating thoroughly after each addition. Turn onto lightly floured board and knead until smooth. Cover with a warm, damp cloth. Let rise until double in bulk. Roll to 1/3 inch thickness. Cut in rounds 2 inches in diameter. Crease middle of each with dull edge of knife. Brush 1/2 lightly with butter or butter substitute. Fold over, pressing together with palm of the hand. Place close together in rows on well-oiled baking sheet. Cover and let rise until treble in bulk. Bake in hot oven (450? F) 15-18 minutes. 24 rolls. For Whole Wheat Parker House Rolls: Substitute whole wheat flour for 1/2 the white flour. Add sufficient white flour to make a dough just stiff enough to knead.
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|Serving Size: 1 Serving (429g)|
|Recipe Makes: 6|
|Calories from Fat: 127 (14%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 19.5mg||6 %|
|Sodium 115.5mg||4 %|
|Potassium 584.2mg||15 %|
|Total Carbohydrate 168.5g||50 %|
|Dietary Fiber 5.9g||24 %|
|Sugars, other 162.6g|
|Protein 27.1g||39 %|
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Calories per serving: 923
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