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.
Parker House Dinner Rolls
Print RecipeIngredients
- 5 tablespoons salted butter, melted
- ⅓ cup sugar
- 1 teaspoon salt
- 1 egg, beaten
- 1 ½ cups very warm water, 110 degrees
- 1 tablespoon yeast, (or one package)
- 4 cups bread flour
- More melted butter for brushing rolls after they bake
Instructions
- 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.
- Add the flour to the yeast mixture, 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 45-60 minutes.
- 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 fold-side down side-by-side in a greased 9 x 13 pan. There will be three rows of 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 golden brown.
- Remove from oven and brush with melted butter.
Servings: 12 rolls
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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