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Parkerhouse Rolls

Yield about 4 dozen rolls


  • 1 cup milk, scalded
  • 3 tablespoons shortening
  • 3 tablespoons sugar
  • 1 teaspoon salt
  • 1 package dry yeast
  • 1/4 cup warm water (105° to 115°)
  • 1 egg, beaten
  • 3 1/2 cups all-purpose flour
  • Butter or margarine, melted

How to Make It

  1. Combine scalded milk, shortening, sugar, and salt in a large mixing bowl; stir until shortening melts. Cool to lukewarm.

  2. Dissolve yeast in warm water; let stand 5 minutes or until bubbly. Add dissolved yeast and egg to milk mixture; beat well. Stir in flour to form a soft dough.

  3. Turn dough out onto a lightly floured surface, and knead 5 minutes or until smooth and elastic. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until doubled in bulk.

  4. Punch dough down. Turn out onto a lightly floured surface, and roll to 1/4-inch thickness. Cut into 2 1/2-inch circles, and brush with melted butter.

  5. Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on greased baking sheets. Cover and repeat rising procedure 45 minutes or until doubled in bulk. Bake at 400° for 8 minutes.

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