Sister Schubert's Parker House Rolls

Marie's Note:

I recently discovered Sister Schubert's dinner rolls in the freezer section of our local grocery store and they are delicious and so soft! However, they recently stopped carrying them so I was so happy to find this recipe. I have not tried it yet, but will real soon. Prep time is just a guess.

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Yield: 64 rolls

• 1 (1/4 ounce) package active dry yeast
• 1 1/2 cups warm water
• 5 cups sifted flour, divided
• 1/2 cup sugar
• 1 1/2 teaspoons salt
• 1/2 cup shortening, melted
• 2 large eggs, lightly beaten
• 1/2 cup melted butter
• 1 1/4 cups flour

Directions:

1. Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
2. Combine 4 cups of sifted flour, sugar and salt in a large bowl.
3. Stir in yeast mixture and shortening.
4. Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
5. Dough will be soft and sticky.
6. Brush dough with some of the melted butter and cover loosely.
7. Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
8. Grease four 8" round cake pans and set aside.
9. Sift 3/4 cup of flour in a thick layer evenly over work surface.
10. Turn dough out onto surface; it will be soft.
11. Sift 1/2 cup of flour evenly over dough.
12. Roll dough to 1/2" thickness and brush off excess flour.
13. Cut out dough using a floured 2" biscuit cutter.
14. Pull each round into an oval, approximately 2 1/2" long.
15. Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
16. For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
17. Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
18. Cover loosely and let rise in warm place for 1 hour or until doubled in size.
19. Preheat oven to 400° and bake rolls uncovered for 12 to 15 minutes or until lightly browned.

Reviews

[ShaGun]

Delicious! I have made this recipe at least a dozen times now. I make them whenever we have company over or when I need to make a meal for another family. I always double the recipe (which requires a really big bowl) and make them into clover leaf rolls. Instead of turning out the risen dough onto a floured surface and cutting them with a biscuit cutter, I press my hands into flour (because the dough is sticky) and roll them into walnut-sized balls. I put 3 balls each into a muffin cup in my muffin pan and bake them just until cooked (and not browned at all), about 8 minutes. After they cool I flash freeze half of them and put them in gallon-sized Ziplock bags.

[Chef #354934]

Thought these were much like SS's. I doubled the yeast, used a stand mixer to combine ingredients, and reduced the amount of flour called for in rolling out the dough. Slightly under-baked the rolls and froze. Easy and good. Will make again.

[BamaBelle30]

These were fabulous! They didn't taste exactly like Sister's, but we enjoyed them just as much. I was only able to get about 2 pans of rolls. We had one with dinner and the other went into the freezer. I'll be making these regularly to keep the freezer stocked! Thanks a million!!