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Title : Easy parker house rolls
Categories : Breads, yeast
Servings : 4

1 1/4 c Milk; scalded 3 ts Sugar
2 ts Butter or regular margarine 3/4 ts Salt
2 pk Active dry yeast; or 2 ts Active dry yeast; bulk
1/4 c Lukewarm water; 110 deg. f. 4 1/2 c Unbleached flour
2 ts Butter or margarine; melted



Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing
bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and
stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk
mixture. Beat, with an electric mixer on medium speed, until smooth, about
2 minutes. Gradually add enough of the remaining flour to make a soft
dough, then cover and let rest for 15 minutes. Knead the dough a few times
on a lightly floured surface until it is no longer sticky and roll out to a
1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush
the rounds with the remaining 2 Tbls of melted butter and crease each roll
in the center with the dull edge of a knife. Fold the rolls over on the
crease and press the edges together lightly. Place on greased baking
sheets and cover. Let rise in a warm place until almost doubled, about 30
minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until
golden brown. Remove from the baking sheets and cool on wire racks. NOTE:
These rolls are almost a must at the Holiday dinners coming up shortly.
Restaurants and most older cooks make it a tradition to serve them.


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