1 package active dry yeast
1 1/2 cups warm water (105 degrees F to 115 degrees F)
5 cups sifted all-purpose flour, divided
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup shortening, melted (cooled to 105 degrees F to 115 degrees F)
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups all-purpose flour
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.
Combine 4 cups sifted flour, sugar, and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter. Cover loosely with a damp tea towel; let rise in a warm place (85 degrees F), free from drafts, for 1 1/2 hours or until doubled in bulk.
Grease four (8-inch) round foil cake pans; set aside. Preheat oven to 400 degrees F. Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.
Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface. (Dough will be soft.) Sift 1/2 cup flour evenly over dough. Roll dough to 1/2-inch thickness; brush off excess flour.
Cut out dough using a floured 2-inch biscuit cutter. Pull each round into an oval, approximately 2 1/ inches long. Dip one side of oval into melted butter. Fold oval in half with buttered side facing out (Floured side will form the famous Parker House pocket.)
For each pan, place the fold of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle, and 1 roll in center, for a total of 16 rolls per pan. Cover loosely with a damp tea towel, and let rise in a warm place, free from drafts for 1 hour or until doubled in bulk.
Preheat oven to 400 degrees F. Bake rolls, uncovered, for 12 to 15 minutes or until lightly browned.
Yield: 64 rolls
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