Parker House Rolls
by knay111
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INGREDIENTS
INSTRUCTIONS
In a large mixing bowl, or the bowl of your mixer, combine all ingredients except the 4 tablespoons of butter mentioned at the end. Mix to form a shaggy dough.
Note: to speed up the rising process, whisk together the milk and the egg and heat gently just enough to remove the refrigerator chill; then add the remaining ingredients.
Knead the dough by hand 10 minutes, or by machine for 7-8 minutes, until it is smooth.
Place the dough in a lightly greased bowl or 8 cup measure to monitor the rising process.
Allow to rise for 90 minutes it will become quite puffy, though it probably won't double in bulk.
Note: the dough takes quite a while to get going, after 1 hour, it may seem like it's barely expanded at all. But during the last half hour, it rises more quickly.
Transfer the dough to a lightly greased work surface. Divide in half and working with one half at the time, roll or pat the dough into an 8" by 12" rectangle.
Brush the dough all over with a light coating of the melted butter. You will have melted butter left over, save it to brush on the baked rolls.
Cut the dough in half lengthwise, to make two 4" by 12" rectangles. Working with one rectangle at the time, fold it lengthwise about one 1/2" of the other edge, so the bottom edge sticks out about one 1/2" of the top edge. You now have a rectangle that is about 2 1/4" by 12". Repeat with the other piece of dough. Cut each of the rectangles crosswise into four 3" pieces, making a total of 8 rolls, each about 2 1/4" by 3".
Place the rolls, smooth side up, in a lightly greased 9" by 13" pan.
Repeat with the remaining piece of dough, making 16 rolls in all. Arrange 4 rows of 4 rolls in the pan, with the longer side of the rolls along the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
Cover the pan and let the rolls rise for about 45-60 minutes until they are puffy but definitely not doubled.
Towards the end of the rising time, pre-heat the oven to 350F.
Bake the rolls for 20-25 minutes until they are a golden brown and feel set.
Remove them from the oven and brush with the remaining melted butter.
Pull them apart, and gobble them up!
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (51g) | ||
| Recipe Makes: 16 Servings | ||
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| Calories: 147 | ||
| Calories from Fat: 53 (36%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.9g | 8 % | |
| Saturated Fat 3.5g | 18 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.3g | ||
| Cholesterol 27.8mg | 9 % | |
| Sodium 703.8mg | 24 % | |
| Potassium 83.6mg | 2 % | |
| Total Carbohydrate 19.5g | 6 % | |
| Dietary Fiber 0.9g | 4 % | |
| Sugars, other 18.6g | ||
| Protein 3.9g | 6 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 147
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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