November 19, 2009

Sister Schubert's Parkerhouse Rolls

Sister Schubert's Parkerhouse Rolls

1 pkg. active dry yeast
1 1/2 c. warm water (105-115)
5 c. sifted all-purpose flour, divided
1/2 c. sugar
1 1/2 t. salt
1/2 c. shortening, melted
2 large eggs litely beaten
1/2 c. butter, melted
1 1/4 c. all-purpose flour

Combine yeast and warm water in a 2-cup liquid
measuring cup; let stand 5 minutes.

Combine 4 c. sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 c. of flour. Stir vigorously until well blended. (Dough will be soft and sticky). Brush or lightly rub dough with some of the
melted butter. Cover loosley, let rise in a warm place (85) free from drafts, 1 1/2 hours or until doubled in bulk.

Grease 4 (8-inch) round cakepans and set aside.

Sift 3/4 c. flour in a thick layer over evenly over work surface. Turn dough onto surface, it will be soft. Sift 1/2 c. flour evenly over dough. Roll dough to 1/2" thickness, brush off excess flour.

Cut out dough using a floured 2" biscuit cutter. Pull each round into an oval, approx. 2 1/2" long. Dip one side of oval into melted butter, fold oval in half with buttered side facing out. (Floured side will form the famous Parkerhouse pocket.)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and i in the middle. for a total of 16 rolls in each pan. Cover loosely and let rise in warm, free of drafts place 1 hour or until doubled in size.

Preheat oven to 400, bake uncovered for 12-15 minutes or til lighly browned.

OMG are these the BEST rolls ever! This is now my favorite rolls recipe ever. I cooked 2 round tins of rolls for Thanksgiving dinner and put the other two in the freezer for Christmas. These rolls were a huge hit with everyone. :)

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