posted by Becky 06-21-101 1:43 PM
Parker House Easy Rolls
1 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded
1/4 c. plus 2 Tbsp. butter or oleo
1/2 tsp. salt
4 1/2 oz. pkg. (2/3 c.) egg custard mix
3 to 3 1/2 c. flour
Soften yeast in warm water.
In large mixing bowl, combine hot milk, 1/4 cup butter and salt; stir until butter melts. Add custard mix; stir until dissolved. Cool to lukewarm. Add yeast. Gradually add flour to form a stiff dough. Cover; let rise in warm place until light and doubled in size, 1 to 1 1/2 hours.
Knead on lightly floured surface 12 times. Roll out dough to a 20 x 8-inch rectangle. Cut in half lengthwise, making two 20 x 4-inch strips. Spread lengthwise half of each strip with 1 tablespoon butter. With knife handle, crease each strip lengthwise slightly off center on unbuttered side. Fold along crease. Gently pull and shape each strip to 24-inches. Cut into 12 (2-inch) or 8 (3-inch) slices. Place on greased cookie sheet. Cover; let rise on warm place until light, 45 to 60 minutes.
Bake at 400 degrees for 10 to 15 minutes. Makes 16 to 24 rolls.
Rolls
1 box Americana egg custard mix
4 c. plain flour
1 stick melted butter
2 pkg. yeast
2 c. warm water
Use wooden spoon. Dissolve yeast in water. Mix rest of ingredients. Let rise. Cut like biscuits; dip into melted butter. Fold over. Bake at 350 degrees for 20 minutes.