Recipe by puppitypup
This old family recipe is the best of the best. Plus you can make the dough up ahead of time, keeping refrigerated until needed. That lets you have delicious old-fashioned yeast rolls or cinnamon rolls on the table in half the time. (I have modified the directions to be more clear about how much flour to use.)
Top Review by LauraBlueEyes
Thank you, thank you for this method of preparing bread. I have a phobia of yeast bread recipes, but continue to try anyway, with miserable results - until now. I made Pakerhouse Rolls for Christmas dinner - and my DH almost fainted. They were light in texture and had a wonderful flavor. Last night I took the reminder of the dough and am attempting to make Cinnamon Rolls (a NEVER try for me), with the overnight method. Can't wait. I also used your How to Raise Dough in a Drafty Kitchen tip. Excellent! Thanks Pup.
- 2 1⁄4 cups milk
- 1⁄3 cup shortening, butter flavored
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon baking soda
- 1⁄3 cup sugar
- 4 cups flour
- 2 1⁄4 teaspoons yeast (1 packet)
- 1 pinch sugar
- 1⁄2 cup warm water (not hot)
- 2 cups flour
- 1 1⁄2 teaspoons baking powder
- 3⁄4 cup butter, melted
Directions See How It's Made
- Heat milk and shortening in large bowl in microwave until shortening melts.
- Meanwhile, dissolve yeast and pinch of sugar into warm water.
- In a smaller bowl, whisk the salt, soda, sugar and first portion of flour.
- Stir in half the flour mixture into the milk mixture. Stir in the yeast mixture, then stir in the remaining flour.
- Let rise 1 1/2 hour in a warm place covered with a damp dish towel.
- Whisk together baking powder and last portion flour. Stir into the batter.
- Cover bowl with a plate and let rise in refrigerator 12-24 hours.
- Shape rolls (see two options below) and let rise in a warm place for 1 1/2 - 2 hours. Bake at 400 degrees for about 15 minutes or until done.
- PARKERHOUSE METHOD.
- Roll dough out on floured board to about 3/8" thick. Place on cookie sheet and brush with melted butter. Fold each one almost in half.
- CLOVERLEAF METHOD.
- By hand, shape dough into 1" balls, dip in melted butter and place 3 per hole in a greased muffin tin.
- Put remaining dough back into fridge and use within the next few days. Makes great cinnamon rolls too.