Parker house rolls #2

Yield: 6 Servings

Measure Ingredient
1 pack Active dry yeast
1 cup Warm water (114 degrees)
½ cup Sugar
½ teaspoon Salt
1 Egg; beaten
½ cup Crisco shortening
3 cups All-purpose flour
2 tablespoons Butter; melted

Dissolve yeast in the warm water. Stir in sugar salt, & beaten egg. Place shortening in bread bowl. Pour yeast mixture over & mix w/ spoon. Gradually add flour, 1 cup at a time, & mix until a somewhat sticky dough is formed.

Turn out onto a floured surface. Roll out to ¼-in. thickness. Cut w/ biscuit cutter. Place on a baking sheet. Pat w/ melted butter & fold in half. Pinch closed. Let rise until doubled in bulk, about 1 hr. Bake rolls at 350 for 15 min.


E. INDIAN SCHOOL RD.;SCOTTSDALE WINE: J. PHLEPS CHARDONNAY, 1979 From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

Similar recipes