Parker House Rolls
Nutrition
Calories: 225.63 kcalCarbohydrates: 43.32 gProtein: 5.68 gFat: 2.87 gSaturated Fat: 1.57 gCholesterol: 6.36 mgSodium: 100.82 mgFiber: 1.43 gVitamin A: 2.05075 IUCalcium: 14.24 mgIron: 2.48 mg
Ingredients
- 3/4 cup milk scalded
- 2 tbsp sugar
- 2 tbsp butter
- 1/2 tsp salt
- 1 package yeast
- 1 egg
- 2 - 2-1/4 cups flour
- melted butter for the tops
Instructions
- Add butter, sugar and salt to the scalded milk. Cool slightly.
- Sprinkle the yeast over 2 tablespoons warm water. Let foam. Then add to the warm milk. Beat in the egg. Stir in half the flour. Knead in the remaining flour.
- Do not work for the usual 8 minutes that most bread doughs require: work until the dough has enough flour incorporated to make it soft but not too sticky.
- Place the dough in buttered bowl cover with saran or a damp towel and let rise until doubles in bulk.
- Roll out on a floured counter to about 1/3" in thickness. Cut with floured biscuit cutters. Brush the circle with melted butter.
- Dip small knife into flour and make a deep crease, with the backside of the knife, across the middle of the roll. Fold and press. Brush the top with melted butter.
- Place on a greased cookie sheet. Let rise for 30 minutes. Bake at 425° for 15 -20 minutes.