Parker House Rolls
"Boston's Parker House was an instant success when it opened in 1855
because it introduced a radical concept; diners could eat there when they pleased,
not just at specified hours. These soft yeast rolls that look like little purses
are associated with this famous hostelry."
- 3 1/2 to 4 cups all-purpose flour
- 1 package active dry yeast
- 1 cup milk
- 1/4 cup granulated sugar
- 1/4 cup butter
- 1/2 teaspoon salt
- 3 egg yolks
- Melted butter
- In a large mixing bowl combine 1 1/2 cups of the flour and the yeast; set aside.
- In a medium saucepan heat and stir the milk, sugar, butter and salt just until
warm (120 to 130 degrees F) and butter almost melts. Add to the flour mixture. Then
add the 3 egg yolks. Beat with an electric mixer on low to medium speed for 30 seconds,
scraping the sides of the bowl. Beat on high speed for 3 minutes. Stir in as much
of the remaining flour as you can.
- On a lightly floured surface, knead in enough of the remaining flour to make
a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape
into a ball. Place in a greased bowl; turn once to grease surface. Cover; let rise
in a warm place until double (about 1 1/2 hours).
- Lightly grease baking sheets. On a lightly floured surface, roll dough to 1/4-inch
thickness. Cut with a 2 1/2-inch round biscuit cutter, dipping the cutter into flour
between cuts. Brush with melted butter. To shape, use a wooden spoon handle to make
a slight off center crease in each round. Fold large half over small half, overlapping
slightly. Press folded edge firmly. Place 3 inches apart on the baking sheets. Let
rise in a warm place until nearly double (about 30 minutes).
- Bake in a 375 degrees F oven for 10 to 12 minutes or until golden.
- Remove rolls from baking sheets and cool on a wire rack.
Posted by LladyRusty at Recipe Goldmine May 9, 2001.
Source: Heritage Of America Cookbook - Better Homes and Gardens