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Jan 10, 2010

Parker House Rolls

4 3/4 cups all-purpose flour (4 3/4 - 5 1/4 cups) -- divided

1/3 cup sugar

2 envelopes Flesichmann's RapidRise Yeast

1 1/2 teaspoons salt

3/4 cup milk

3/4 cup water

1/2 cup butter or margarine -- divided

1 egg

In a large mixing bowl, combine 2 cups flour, sugar, yeast and salt. Heat

milk, water and 1/4 cup butter until very warm (120-130 degrees). Gradually

add to dry ingredients. Beat 2 minutes at medium speed, scarping bowl

occasionally. Stir in enough remaining flour to make a soft dough. Turn

onto a lightly floured surface. Knead until smooth and elastic, about 8-10

minutes. Cover; let rest 10 minutes*. Divide dough in half; roll each half

to a 12" square, about 1/4" thick. Cut each square into six (2" x 12")

strips. Cut each strip into three (4" x 2") rectangle. Melt reamining

butter; brush over each rectangle. Crease rectangles slightly off center

with dull edge of knife and fold at crease. Arrange in rows, slightly

overlapping, on greased baking sheets with shorter side of each roll facing

down. Allow 1/4" space between each row. Cover; let rise in a warm, draft

free place until doubled in size, about 30 minutes. Bake at 400 degrees for

13-15 minutes or until done. Remove from sheets; cool on wire rack. Brush

again with remaining melted butter.

Yield: 36 rolls