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EASY PARKER HOUSE ROLLS

Category:    Bread, Yeast
Yield:4 servings
 
  1 1/4 c  Milk; scalded                       3 ts Sugar
      2 ts Butter or regular margarine       3/4 ts Salt
      2 pk Active dry yeast; or                2 ts Active dry yeast; bulk
    1/4 c  Lukewarm water; 110 deg. f.     4 1/2 c  Unbleached flour
      2 ts Butter or margarine; melted    
 
  Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing
  bowl.  Cool to lukewarm.  Sprinkle the yeast over the lukewarm water and
  stir to dissolve.  Add 2 cups of flour, and the yeast mixture to the milk
  mixture.  Beat, with an electric mixer on medium speed, until smooth, about
  2 minutes.  Gradually add enough of the remaining flour to make a soft
  dough, then cover and let rest for 15 minutes. Knead the dough a few times
  on a lightly floured surface until it is no longer sticky and roll out to a
  1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush
  the rounds with the remaining 2 Tbls of melted butter and crease each roll
  in the center with the dull edge of a knife. Fold the rolls over on the
  crease and press the edges together lightly.  Place on greased baking
  sheets and cover.  Let rise in a warm place until almost doubled, about 30
  minutes.  Bake in a preheated 400 degree F. oven for 10 minutes or until
  golden brown.  Remove from the baking sheets and cool on wire racks. NOTE:
  These rolls are almost a must at the Holiday dinners coming up shortly.
  Restaurants and most older cooks make it a tradition to serve them.
 

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