Recipe - Parkerhouse Rolls

1 pack Active dry yeast
1 One half cup Warm water; (105 to 115
degrees)
5 cup Sifted allpurpose flour;
divided
One half cup Sugar
1 One half teaspoon Salt
One half cup Shortening; melted
2 lg Eggs; lightly beaten
One half cup Butter; melted
1 One fourth cup Allpurpose flour

In "Sister Schubert's Secret Bread Recipes" there is a recipe for
Parkerhouse Rolls. Is this what you wanted?

Combine yeast and warm water in a 2cup 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 (85 degrees), free from drafts, 1 One half hours or until
doubled in bulk.

Grease four 8inch round cakepans; set aside.

Sift Three fourths cup flour in a thick layer evenly overwork surface; turn dough out
onto floured surface. (Dough will be soft.) Stir One half cup flour evenly over
dough. Roll dough to 1/2inch thickness; brush off excess flour.

Cut out dough using a floured 2inch biscuit cutter. Pull each round into
an oval, approximately 2 One half inches long. Dip 1 side of oval into melted
butter. Fold oval in half with buttered side facing out. (Floured side will
form the famous Parkerhouse pocket.)

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 from drafts, 1 hour or until
doubled in bulk.

Preheat oven to 400 degrees. Bake rolls, uncovered, for 12 to 15 minutes or
until lightly browned. Yield: 64 rolls.

Posted to MMRecipes Digest V5 #005 by "Rita Mattera"
rmattera@sunset.backbone.olemiss.edu on Jan 3, 1998