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Rolls: Sister Schubert's Parkerhouse Rolls

Source of Recipe

Sister Schubert's Secret Bread Recipes


List of Ingredients

1 package active dry yeast
1 1/2 cups warm water (105-115¼F)
5 cups sifted flour, divided
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups flour


Recipe

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter. Cover loosely; let rise in a warm place (85¼F), free from drafts, 1 1/2 hours or until doubled in bulk.

Grease four 8" round cakepans; set aside. Sift 3/4 cup flour in a thick layer evenly over work surface; turn the dough out onto floured surface; dough will be soft. Sift 1/2 cup flour evenly over dough. Roll dough to 1/2" thickness; brush off excess flour. Cut out dough using a floured 2" biscuit cutter. Pull each round into an oval, approximately 2 1/2" long. Dip 11 side of oval into melted butter. Fold oval in half with buttered side facing out.

For each pan, place the folds of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and 1 roll in center for a total of 16 rolls per pan. Cover loosely, and let rise in a warm place, free of drafts, 1 hour or until doubled in bulk. Preheat oven to 400¼F. Bake rolls uncovered, for 12-15 minutes or until lightly browned. Makes 64 rolls.