Parker House Dinner Rolls
I won the first place blue-ribbon rosette at our local county fair for these soft, delicious dinner rolls. They are perfect for your holiday dinner.
5 T. melted, salted butter
1/3 cup sugar
1 beaten egg
4 cups bread flour
1 t. salt
1 ½ cups very warm water (110 degrees)
1 T. (or one package) yeast
More melted butter for brushing rolls after they bake
In a large bowl, mix the melted butter, sugar, salt, egg, and warm water. Sprinkle the yeast on top and mix again. Let proof for five minutes.
Then, add in the flour, one cup at a time, mixing well after each cup. (The dough will be very moist.) Cover the bowl with plastic wrap and let rise until doubled about 45 minutes. Then, pour the dough onto a well-floured counter. Roll to ½ inch thickness with a floured rolling pin.
Cut into rounds with a 3-inch cookie cutter. Fold each round in half so they look like little taco shells and place them side-by-side in a greased 9 x 13 pan. Placed them in with the fold down. There will be three rows of 11 or 12 taco-shaped rounds each. Cover them with plastic wrap that has been sprayed with cooking spray so the dough will not stick. Let rise for 30 to 45 minutes.
Uncover and bake at 350° for 15 to 18 minutes just until lightly browned. Remove from oven and brush with melted butter.