30 November 2012

Grammy's Parker House Rolls

Memories of fresh rolls from my Mother's kitchen!  Mom always had a way with breads, they were always tender, flavorful, and baked to perfection. So I am sharing  her amazing recipe with you today!


I found the recipe in this adorable little cook book of hers!!  The cookbook alone-won me over!  I also have found out that I am a better bread maker when the dough goes to the fridge overnight and gets baked the next day-Another handy tip-this dough can stay in the fridge for up to 4 days-a great time saver for busy Holiday baking!


Grammy's Parker House Rolls Recipe:
oven 375 degrees

1 Package active dry yeast (Soften yeast in warm water (110 degrees)
1/4 cup warm water
~~~~~~~~~~~~~~~
1 cup scaled milk
1/4 cup sugar
1/4 cup shortening
1 teaspoon salt
3 1/2 cups sifted all-purpose flour
1 egg  

Soften yeast in warm water, combine milk, sugar, shortening, and salt; cool to luke warm.  Add 1 1/2 cups of flour; beat well.  Beat in yeast and egg.  Gradually add remaining flour to form soft dough, beating well.  Place in greased bowl, turning once to grease surface.  Cover and let rise till double (1 1/2 to 2 hours)

Turn out on lightly floured surface and shape as desired.  Cover and let shaped rolls rise till double (30 to 45 minutes),  Bake on greased baking sheet in hot oven- for 12 to 15 minutes.. Makes 3 dozen Parker House Rolls.

Refrigerator Version: This is MY Favorite way to make rolls! Great time saver too!

Prepare Basic Roll Dough.  DO NOT LET RISE.  Place dough in greased bowl, turning once to grease surface.  Cover; chill at least 2 hours, or up to 4 days.

About 2 hours before serving, shape the dough on floured surface.  Cover; let rise till double (1  1/2 hours).   Follow baking time above.





Milk measured and ready to scald, packet of yeast is softening in warm water. 


Milk has now been scalded and the sugar, shortening and salt have been added-the mixture is now cooling.


Cooled milk mixture, yeast, egg and slowly adding flour.



All ingredients have been added-dough is placed in greased bowl, turning once and now ready for the fridge or if you prefer ready to rise.

Look at these little tasty puffs of pure melt in your mouth goodness!!  I brushed a little melted butter on top of them to make them extra pleasing to the palette!



A special thanks to my Mom for being my Mom and a great Baker!

Party Time! Little Red House


Linking to:http://ivyandelephants.blogspot.com/


Jemma@athomewithjemma
Jemma@athomewithjemma

Jemma's home is a quiet spot nestled among the trees. You might find me writing, reading, or puttering in my Greenhouse, tweaking a recipe, crafting a wreath or loving on my grands. Always living with a grateful heart.

5 comments:

  1. yum! Please make these around Christmas time!

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  3. Jemma,
    YuMMy!!!
    I love bread, especially homemade bread!!!
    Here On Crooked creek, I only make "quick" breads.
    I do something horrid to the yeast, 'cause my bread won't rise!
    Thanks for sharing your lovely Parker House Rolls with us!!!
    Fondly,
    Pat

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  4. Oh, Jemma!!! Now I'm hungry. These look DELICIOUS! Yum. Thanks for sharing the recipe. Your kitchen must have smelled wonderful. :)
    Shawn

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  5. I'm not a very good bread-baker but I'm a star bread-appreciator! These rolls look wonderful....

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