MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Parker House Rolls
Categories: Breads
Yield: 30 servings

1/2 oz (2 env) active dry yeast
1 ts + 6 tb sugar; divided
1 c Warm water (115ºF/46ºC);
- divided
1 c Warm (115ºF/46ºC) milk
2 ts Salt
1 lg Egg; room temp
2 tb + 2 teaspoons oil
5 1/2 c (to 6 c) A-P flour
3 tb Butter; melted, opt

In a large bowl, dissolve yeast and 1 teaspoon sugar in
1/2 cup warm water; let stand 5 minutes. Add milk, salt,
egg, oil, 2 cups flour and remaining water and sugar.
Beat on medium speed until smooth. Stir in enough
remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth
and elastic, 6 - 8 minutes. Place in a greased bowl,
turning once to grease the top. Cover and let rise in a
warm place until doubled, about 45 minutes.

Punch dough down. Turn onto a lightly floured surface;
divide into 2 portions. Roll each portion to 1/2"
thickness. Cut with a floured 2 1/2" biscuit cutter. If
desired, brush with butter.

Using the dull edge of a knife, crease each slightly
off-center. Fold at the crease. Press edges together
lightly. Place 2" apart on greased baking sheets. Cover
with a kitchen towel; let rise in a warm place until
doubled, about 30 minutes.

Set oven @ 375ºF/190ºC.

Bake 10-15 minutes or until golden brown. Remove from
pans to wire racks to cool.

Sandra Melnychenko, Grandview, Manitoba

Makes: 2 1/2 dozen

RECIPE FROM: https://www.tasteofhome.com

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