Fresh Parker House Rolls
Parker House rolls, known for their soft crust and trademark fold, are perfect with just about any meal.
4 ½ cups all-purpose flour
1 package active dry yeast
⅓ cup sugar
⅓ cup butter
¾ teaspoon salt
3 tablespoons butter, melted
LACTAID® Reduced Fat 2% Lactose-Free Milk
- In a large mixing bowl stir together 2 cups of the flour and the yeast; set aside.
- In a small saucepan heat and stir LACTAID® Reduced Fat 2% Lactose-Free Milk, sugar, the ⅓ cup butter, and salt just until warm (120 to 130 degrees F).
- Add to flour mixture. Add egg. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
- On a 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. Cover; let rise until double (45 minutes to 1 hour).
- Punch the dough down. Turn onto a lightly floured surface. Cover; let rest for 10 minutes. Roll the dough to ¼-inch thickness; cut out with a floured 2 ½-inch round biscuit cutter. Brush with some of the 3 tablespoons melted butter.
- To shape rolls, use a table knife or spoon handle to make a slightly off-center crease in each round. Fold the large half over the small half, overlapping slightly. Press the folded edge firmly.
- Place 3 inches apart on greased baking sheets. Cover; let rise until nearly double (20 to 25 minutes).
- Preheat oven to 375 degrees F.
- Brush rolls with the remaining melted butter. Bake for 10 to 12 minutes or until golden. Cool slightly on wire racks.
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