Parker House Rolls
A Puffy, Light-as-air, Roll Famous from the
Parker House Hotel in Boston
Makes 36 Rolls
4-3/4 to 5-1/4 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1-1/2 teaspoon salt
3/4 cup milk
3/4 cup water
1/4 cup butter or margarine
1 large egg
1/4 cup butter or margarine, melted
In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat milk, water, and 1/4 cup butter until very warm (120o to 130oF). Stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover;* let rest 10 minutes.
Divide dough in half; roll each half to 12-inch square, about 1/4-inch thick. Cut each into 6 (2 x 12-inch) strips. Cut each strip into 3 (4 x 2-inch) rectangles. Brush each rectangle with melted butter. Crease rectangles slightly off center with dull edge of knife and fold at crease. Arrange in rows, slightly overlapping, on greased baking sheets, with shorter side of each roll facing down. Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 400oF for 13 to 15 minutes or until done. Remove from sheets; cool on wire rack. Brush with remaining melted butter.
* If desired, allow dough to rise in refrigerator 12 to 24 hours.
Serving Size: one roll
Serving Weight: 1.2 ounces
Calories: 100; Total Fat: 3 g; Saturated Fat: 1.5 g;
Cholesterol: 15 mg; Sodium: 130 mg; Carbohydrates: 16 g; Dietary Fiber: < 1 g; Sugars: 2 g; Protein 2 g