The Pioneer Woman Tasty Kitchen
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Parker House Rolls

5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

Just like my mama used to make. But hers always look better than mine.

Ingredients

  • 4 cups Whole Milk
  • 2 sticks 1 Cup Butter
  • 1 cup Sugar
  • 4-½ teaspoons Active Dry Yeast
  • 8 cups All-purpose Flour
  • 1 teaspoon (heaping) Baking Powder
  • 1 teaspoon (scant) Baking Soda
  • 1 Tablespoon (heaping) Salt
  • 1 cup (additional) All-purpose Flour
  • 2 sticks Melted Butter (additional)

Preparation

Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.

Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.

After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)

Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.

Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.

Bake for 15 minutes. Remove and serve immediately!

2 Comments

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zina on 11.27.2010

I used 2% milk and a little half-and-half, since I didn’t have whole milk, but imagine you could experiment with skim…after all, you have all that butter to make up for the fat content…it’s worth a try.

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Renee on 11.22.2010

Great recipe… however, one question – do you have to use whole milk? Does skim work just as well?

4 Reviews

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cookingreal on 3.26.2012

I use this recipe for Thanksgiving dinner rolls (less work than the fold over) and they’re ridiculously tasty. Such great flavor and great for leftover sandwiches.

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beegambino on 1.10.2011

All the steps made this take a bit of time, but these were worth it!

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zina on 11.27.2010

I made half a batch and the family was clammouring for more…tender and so yummy. I will definitely make these again….and again!

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nmallon on 11.25.2010

These were fabulous! We just made a half batch and it worked out great!

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