Basic Parkerhouse Rolls
Yield: 4 Servings
1/2 c Water, 95-100F
1 pk Dried yeast
Pinch of Sugar
1/2 c Butter, melted
1/2 c Warm water
1/4 c Sugar
1-1/2 ts Salt1 Egg
3 c All-purpose flour.
Proof in a small bowl, water, 95-100F, dried yeast, pinch of sugar
When yeast has proofed (i.e. shown signs of life, 5-10 minutes), mix the
following in a large mixing bowl: butter, melted, warm water, sugar and salt
To this mixture, add the proofed yeast mixture and 1 beaten egg. Then
gradually mix in 3 cups all-purpose flour.
Knead the dough for about 10 minutes, adding additional flour only if
Dough will be sticky at first.
Coat dough with melted butter, put into a large clean bowl, cover with a
towel and allow to rise until doubled, 1-2 hours.
Punch down dough. Knead briefly (30 seconds). Cut the dough into halves. Cut
each half in half. Cut each quarter in half. Then cut each eight into
You've now got 24 pieces. Form each piece into a ball, by pulling any extra
dough underneath. You want the dough at the top of the ball to be stretched
a bit, so keep working dough from around the sides underneath.
Dip each ball in a bit of melted butter, and arrange them so that there are
12 per 9" cake pan (8 or 9 around the sides, 3 or 4 in the middle). Cover the
pans with a towel and let rise until almost doubled, about an hour.
Bake at 400F for 15-20 minutes until golden brown.
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