Parkerhouse Rolls Recipe

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Parkerhouse Rolls

cheryl lloyd

By
@cherloy

These are super easy and good. Leftovers(if any) should be kept in plastic bag.


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Prep:

3 Hr

Cook:

15 Min

Ingredients

2 pkg
jello egg custard
2 Tbsp
active dry yeast
1/2 c
warm water
2 c
scalded milk
1/2C+4T
butter
1 tsp
salt
6-7 c
flour

Directions Step-By-Step

1
soften yeast in warm water. In large mixing bowl, combine scalded milk,1/2c. butter and salt. Stir until butter melts. Add custard mix. Stir until dissolved. Cool to lukewarm. Add yeast. Gradually add flour to form soft dough. (dough will be slightly sticky, do not add extra flour) Cover, let raise until double in size. Knead on lightly floured board 12 times(do not over knead, dough will be soft). Roll out to 1/2 inch thickness. Cut with biscuit cutter. Melt 4T. butter in pan, dip roll in butter and fold in 1/2 place in pan. Cover and let raise in warm place until light(about 1/2 hour). Bake at 400 degrees for 10-15 min.

About this Recipe

Course/Dish: Other Breads
Other Tag: Quick & Easy