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Associate.com - Share Your Recipe!

Recipe Name: Easy Parker House Rolls Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 4

Ingredients:
1 1/4 Cup(s) Milk, scalded
3 Tablespoon(s) Sugar
2 Tablespoon(s) Butter Or Regular Margarine
3/4 Teaspoon(s) Salt
2 Active Dry Yeast, OR
2 Tablespoon(s) Active Dry Yeast, Bulk
1/4 Cup(s) Lukewarm Water, 110 Deg. F.
4 1/2 Cup(s) Unbleached flour
2 Tablespoon(s) Butter or margarine, melted
Directions:
Pour the scalded milk over the sugar, 2 tbls of butter and salt in
amixing bowl. Cool to lukewarm. Sprinkle the yeast over the
lukewarmwater and stir to dissolve. Add 2 cups of flour, and the yeast
mixtureto the milk mixture. Beat, with an electric mixer on medium
speed,until smooth, about 2 minutes. Gradually add enough of the
remainingflour to make a soft dough, then cover and let rest for 15
minutes. Knead the dough a few times on a lightly floured surface until
it is nolonger sticky and roll out to a 1/2-inch thickness. Cut into
rounds,using a floured biscuit cutter. Brush the rounds with the
remaining 2Tbls of melted butter and crease each roll in the center
with the dulledge of a knife. Fold the rolls over on the crease and
press the edgestogether lightly. Place on greased baking sheets and
cover. Let risein a warm place until almost doubled, about 30 minutes.
Bake in apreheated 400 degree F. oven for 10 minutes or until golden
brown. Remove from the baking sheets and cool on wire racks. NOTEThese
rolls are almost a must at the Holiday dinners coming up
shortly.Restaurants and most older cooks make it a tradition to serve
them.File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 650
Calories From Fat: 112
Total Fat: 12.8g
Cholesterol: 16.1mg
Sodium: 484.3mg
Potassium: 154mg
Carbohydrates: 116.8g
Fiber: 3.8g
Sugar: 9.8g
Protein: 14.6g


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