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    Make Ahead Parker House Rolls


    Source of Recipe


    Food Mixes and Do Ahead Meals

    List of Ingredients




    1 package active dry yeast
    1/4 cup warm water (105 degrees F to 115 degrees F)
    3/4 cup milk
    1/4 cup butter or margarine
    1/4 cup sugar
    1 teaspoon salt
    1 slightly beaten egg
    3 1/2 cups all-purpose flour -- (3 1/2 to 4)
    3 tablespoons butter -- melted

    Recipe



    1. Dissolve yeast in warm water in a small bowl; set aside.
    2. Combine milk, the 1/4 cup butter or margarine, the sugar, and salt
    in a medium saucepan. Heat and stir until just warm (115 degrees F to
    120 degrees F) and butter or margarine almost melts.
    3. Combine yeast mixture, warmed milk mixture, and egg in a large
    bowl. Using a wooden spoon, stir in as much of the flour as you can.
    4. Turn the dough out onto a lightly floured surface. Knead in enough
    of the remaining flour to make a moderately soft dough that is smooth
    and elastic. This will take 3 to 5 minutes. Shape dough into a ball.
    Place in a lightly greased bowl, turning once to grease entire surface
    of the dough. Cover; let rise in a warm place about 1-1/2 hours or
    until double.
    5. Punch dough down. Turn dough out onto a lightly floured surface.
    Divide in half. Cover; let rest 10 minutes. Roll each half of dough
    until 1/4 inch thick. Using a floured 2-1/2-inch biscuit cutter, cut
    into rounds. Brush with the 3 tablespoons melted butter.
    6. To shape rolls, use a wooden spoon handle to make a slightly
    off-center crease in each round. Fold the larger portion of each roll
    over the smaller portion, overlapping slightly; press folded edge
    firmly. Place rolls 3 inches apart on greased baking sheets. Cover;
    let rise about 30 minutes or until nearly doubled.
    7. Bake in a 375 degree F oven for 12 to 15 minutes or until golden.
    Immediately remove rolls from baking sheets. Serve warm. Makes about
    18 rolls.
    Make-Ahead Tip: Before proofing shaped rolls, loosely cover with
    plastic wrap, leaving room for rolls to rise. Chill for at least 2
    hours or up to 24 hours. Uncover; let stand at room temperature for 30
    minutes. Bake and serve as directed above.

 

 

 


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