Easy Parker House Dinner Rolls

"Made these many times; and they're very good. The recipe was a Pillsbury Bake-off entry many many years ago. Worth the time to make! Have not included the rising time in the prep time. If someone converts this to cinnamon rolls, pls e.mail me."
 
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photo by Caroline Cooks photo by Caroline Cooks
photo by Caroline Cooks
Ready In:
50mins
Ingredients:
8
Yields:
16 rolls
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ingredients

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directions

  • Soften yeast in warm water.
  • In large mixing bowl, combine the scalded milk, 1/4 cup butter and salt; stir until butter melts.
  • Add custard mix; stir until dissolved.
  • Cool to lukewarm!
  • Add yeast.
  • Gradually add flour to form a stiff dough.
  • Cover, let rise in warmplace until light and doubled in size, 1-1 ½ hours.
  • Turn out on lightly floured surface; knead about 12-14 times.
  • Roll out to 20x8” rectangle.
  • Cut in half lengthwise, making 20X4” strips.
  • Melt 2 tablespoons butter and brush on half of each strip.
  • Using a knife handle,crease each strip lengthwise, slightly off center.
  • Fold buttered side over unbuttered side.
  • Cut into 3” rolls.
  • Place in greased baking dish or cookie sheet.
  • Cover; let rise in warm place until light, about 45-60 minutes.
  • Before baking, lightly brush tops with milk.
  • Bake at 400; for 10-15 minutes until light golden.

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Reviews

  1. In my opinion, these are just biscuits in a muffin tin and not all that great. Mine were a little dry.
     
  2. I made these to go along with my dinner tonight and they came out great. Thank you! Karen
     
  3. These are wonderful. So easy to make. I can't believe I made these...they turned out perfectly. Thank you so much for sharing your great recipe. I'll be making these again, into the keeper box it goes.
     
  4. Well these where so good my Daughter 8 was eating them straight off the oven tray, Onced cooled she would eat them without butter, I have now made my 2nd lot so I can freeze some for later or to take to school for lunch as asked by the 8 year old. I made the dough in the bread machine and cooked them in the oven very happy with the way they turned out. Thank you for putting this recipe up. As you can tell it is a keeper.
     
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RECIPE SUBMITTED BY

<p><br />I love to cook, read and try new recipes. Marketing professional by education and business experience, but wrote cooking feature articles and a recipe column in the past--when my 2 sons were young. Also, owned a book shop for 5 years; carried lots of cookbooks; and, of course-- had to have one of each. LOL! Invited cookbook authors to signing events and would make some of their recipes for customers to sample. <br /><br />My philosphy is-- <br /><br />LIFE IS NOT A JOURNEY TO THE GRAVE WITH THE INTENTION OF ARRIVING SAFELY IN A PRETTY AND WELL-PRESERVED BODY, BUT RATHER TO SKID IN BROADSIDE, THOROUGHLY USED UP, TOTALLY WORN OUT, AND LOUDLY PROCLAIMING, WOW! WHAT A RIDE! <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/purplechefhat.gif alt= /> <img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/200_artistrichardneuman-art-prints_.jpg alt= /> <br /><br /><img src=http://i21.photobucket.com/albums/b280/carolinamoon21/TasteofYellow.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <img src=http://i22.photobucket.com/albums/b314/potscrubber/teambanner1.gif alt= /> <br /><br /><img src=http://www.satsleuth.com/cooking/RecipeSwap2.JPG alt= /> <img src=http://www.recipezaar.com/members/home/1535/CLC1.gif alt= /> <img src=http://i21.photobucket.com/albums/b280/carolinamoon21/July-event22.jpg alt= /> <br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at 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