Make Ahead Parkerhouse Rolls

Serves: approx. 2 dozen rolls
  • 2¼ tsp of dry active yeast
  • 1½ C warm water
  • 5 C flour
  • ¾ C sugar
  • 1½ tsp salt
  • ½ C butter, melted
  • 2 eggs, lightly beaten
  1. Combine yeast and warm water in a cup and let stand for 5 minutes
  2. Mix together flour, sugar and salt in mixing bowl.
  3. Add in yeast, eggs and melted butter.
  4. Mix until well blended.
  5. Dough will be soft and sticky.
  6. Cover and let rise in a warm place until doubled in size, about 1 hour.
  7. Grease two round cake pans.
  8. Cover working surface with flour and and enough flour to dough to let you easily roll it out.
  9. Roll out to ½ inch thick and use a 2 inch biscuit cutter to cut out rolls.
  10. Fold in half and place in pan.
  11. Cover and let rise again until double or cover with pastic wrap and foil and freeze.
  12. Bake at 400 for 12-15 minutes.
  13. If you freeze them allow them to thaw and rise (approx. 4-5 hours) before baking.

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This entry was posted in Bread.

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