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.

Avatar of Renee

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.

Avatar of beegambino

beegambino on 1.10.2011

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

Avatar of zina

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!

Avatar of nmallon

nmallon on 11.25.2010

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

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