Old Dominion Parker House Rolls
- Reviews 2
Ready In: 3 hrs 15 mins
Serves: 18
Yields: 36 rolls
Ingredients
Directions
- In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt.
- Heat milk, water, and 1/4 cup butter until very warm (120 to 130 F).
- Stir into dry ingredients.
- Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1/2 cup flour; beat 2 minutes at high speed.
- Stir in enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes.
- Cover;* let rest 10 minutes.
- (*If desired, allow dough to rise in refrigerator 12 to 24 hours.).
- Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick.
- Cut each into 6 (2 x 12-inch) strips.
- Cut each strip into 3 (4 x 2-inch) rectangles.
- Brush each rectangle with melted butter.
- 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-inch of space between each row.
- Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
- Bake at 400 F for 13 to 15 minutes or until done.
- Remove from sheets; cool on wire rack.
- Brush with remaining melted butter.
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