Monday, January 17, 2011

Parkerhouse Rolls

These are probably the best rolls in the whole world. This is my Grandma Olson's recipe. I was in charge of rolls for Thanksgiving with my family last year. My sister just about threw a fit when I didn't make this recipe. I usually make the Pantry Secrets recipe, you can't beat rolls that only take an hour start to finish. These take long time, but they are so so good.

1 cup milk, scalded (hot but not boiling, gets a little film on top)
¼ cup shortening
¼ cup sugar
1 tsp. salt
1 envelope yeast (my Grandma always uses Fleischmann's)
¼ cup lukewarm water
1 well beaten egg
3 ½ cups all-purpose flour or bread flour

Add shortening, sugar, and salt to milk and let cool until lukewarm. Dissolve yeast in water and add mixture and egg to milk. Gradually stir in flour and beat vigorously in mixer with dough hook. Cover and let rise in a warm place until dough has doubled in size, about 2 hours. Turn dough out onto lightly floured surface. This recipe makes a nice soft dough, not sticky. Shape rolls and cover and let rise again until doubled in size, about an hour. Bake at 400 for 10-12 minutes.

*You can decrease sugar and shortening to 2 Tbsp. each for a less sweet dough.

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