Sister Schubert's Parker House Rolls

Recipe by Marie
READY IN: 3hrs 15mins
YIELD: 64 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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