Parker House Rolls

Every holiday someone brings some store bought rolls. This Harvest Day I decided to make my own from scratch rolls. I found this recipe everywhere. I used the one I found in my Grandmas recipes. I also would highly recommend making the dough in a bread machine it ensures the correct temperature and kneading. The rolls were soft and superb. Its well worth your extra time to make these for your next holiday celebration.

Ingredients

6c AP flour 

1/2c sugar

2tsp salt

2 packages yeast

1c margarine or butter softened

1 large egg

2c hot tap water 120° to 130°

Method

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter. With a mixer at low speed, gradually pour water into dry ingredients. Add the egg and increase speed to medium for 2 minutes. Beat in 3/4 cup flour or enough to make the batter thick. Continue beating 2 minutes, occasionally scraping bowl. With a spoon, stir in enough additional flour to make a soft dough, approx 2 1/2c.

Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80° to 85°) until doubled, about 1 1/2 hours. (2 fingers pressed into dough leave a dent.)
Push down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400°
Melt remaining 1/2 cup margarine or butter grease bottom of a square Pyrex pan with melted butter. On a lightly floured surface roll dough into balls, dip both sides into melted butter pan. Arrange dough balls in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned