2 ¼ tsp. or 1 packet dry yeast
¼ c. water
1 c. milk, warmed
2 Tbsp. lard or butter
2 Tbsp. sugar
1 tsp. salt
1 egg, beaten
3 ½ c. flour
- Dissolve yeast in water with ¼ tsp. of sugar.
- Combine milk, shortening, salt and sugar. Add yeast mixture and egg.
- Gradually stir in flour to form a soft (and slightly sticky) dough. Cover and let rise in a warm area until doubled: 45 minutes to one hour. Do not punch dough down but dump out onto a well-floured surface.
- To make Parker House rolls like Grandma’s, roll or pat dough out to about ½ inch thickness.
- Cut with a 2½ inch, round biscuit or cookie cutter. Pull each round to slightly elongate, smear half with melted butter and fold in half over butter.
- Place in greased 9×13 inch pan spacing about ½ inch apart. Brush tops of rolls with more butter. Can also divide into 24 equal pieces and form into round rolls, place in cake pan or space two inches apart on cookie sheet.
- Cover with plastic wrap or towel and let rise until nearly doubled, another 30-45 minutes.
- Bake at 400 degrees for 15 to 20 minutes or until browned. Remove from pan immediately and cool on wire rack.
From the kitchen of Oconto Farm Bureau members Vicky and Ken Harter. We featured this recipe in the April/May 2014 issue of Wisconsin Farm Bureau Federation’s Rural Route.