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Parker House Rolls

No - not that Parker house (we would not want to eat rolls from that household - sorry inside joke there). This is still not the recipe I was looking for but it is a nice dinner roll. Not only is it tasty but it's rather convenient too. You refrigerate the dough for several hours so you can make them ahead of time and just pop them in the oven. I was a little confused by the directions (I was apparently directions-challenged today) so I've taken some step-by-step photos to help you along.

Parker House Rolls (Adapted from Bon Appetit)

2 1/2 t yeast (1 pkg)
1 c milk
3 T sugar
1/4 vegetable shortening (such as Crisco)
1 1/2 t salt
1 egg
3 1/2 c flour (I used Bread Flour)
1/4 c butter

Heat milk to about 100-110 degrees (should feel ahhh not owww). Add yeast and sugar. Let sit for about 10 minutes until it starts to bubble.

In a bowl add vegetable, salt, egg, and 2 cups of the flour. After yeast has proof add into bowl. Beat until dough begins to form, adding the remainder of the flour and knead (either by machine or by hand) until dough is smooth. It will remain a little sticky. Place in a greased bowl and let rise until doubled, about 1 1/2 hours. 

Melt the butter and set aside. Grease a 13x9 pan and set aside. Punch down dough and divide into four pieces.  Set aside 3 pieces and cover them. Roll out 1 piece into a rectangle about 12x6

Then cut into 3 2" wide strips (lengthwise):
Then cut into 3 pieces crosswise (each measuring about 4x2) and brush with melted butter.

Then fold over leaving about a 1/4" overhang

Then shingle them into the 13x9 pan. Repeat with remaining dough.
Brush top with remaining melted butter. Cover and refrigerate for at least 30 minutes and up 6 hours. 
All puffed up and ready to bake
Remove from refrigerator and bake at 350 for 30 minutes or until golden.
Brush with additional melted butter and sprinkle with salt (if desired).

I did not really find that it was necessary to brush with additional butter or salt. They were quite buttery on their own. I could not figure out why you folded the dough over. It is because you then don't need to split them to add yet more butter. They have a pre-made pocket. They did not come out picture perfectly even shaped like in the magazine but that is what gives them character.

As far as using bread flour, I generally use it when I make bread but since the original recipe used all purpose, I'm sure it will come out just as nice. I know and yuck Crisco - but I have to say you don't even notice it. All you taste is butter.


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