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Parker House Dinner Rolls

Source of Recipe

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Parker House Dinner Rolls

Taste of Home June/July 2007,
Reviews rate this recipe 4.5 of 5 stars.
Exchanges
Prep: 1 hour + rising Bake: 10 min.
Yield: 3 dozen.

You won’t be able to eat just one of my mom’s famous yeast rolls. They’re light and fluffy with a wonderful flavor…and even more delicious served warm with a little butter. —Susan Hansen Auburn, Alabama

Ingredients:
• 1/2 cup shortening
• 1/4 cup sugar
• 2 teaspoons salt
• 1-1/2 cups boiling water
• 2 tablespoons active dry yeast
• 1/2 cup warm water (110° to 115°)
• 3 eggs
• 6-3/4 to 7-1/4 cups all-purpose flour
• 1/4 cup butter, melted

Directions:
1. In a large bowl, combine the shortening, sugar and salt. Stir in boiling water. Cool to 110°-115°. Dissolve yeast in warm water. Add yeast mixture, eggs and 3 cups flour to shortening mixture. Beat until smooth. Stir in enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.

3. Punch dough down; turn onto a lightly floured surface. Roll dough to 1/2-in. thickness. Cut with a 2-1/2-in. biscuit cutter. Fold circles in half; press edges to seal. Place 2 in. apart on baking sheets coated with cooking spray. Cover and let rise until doubled, about 30 minutes.

4. Bake at 400° for 10-12 minutes or until golden brown. Remove to wire racks. Brush with butter. Serve warm.

1 roll equals 134 calories, 5 g fat (2 g saturated fat), 21 mg cholesterol, 150 mg sodium, 20 g carbohydrate, 1 g fiber, 3 g protein. ++++ Exchanges: 1 starch, 1 fat.