Posted in Recipies
This is a brilliant recipe and was created at the Parker House Hotel in
½ cup sugar
2 teaspoons salt
2 packets active dry yeast
About 6.1/2 cups all-purpose flour
2 cups water
1 cup butter or margarine
1 egg
v In large bowl, combine sugar, salt, yeast and 2.1/4 cups flour. In 2 quart saucepan over low heat, heat water and ½ cup butter until very warm (120 – 130 degrees F).
v With mister at low speed, gradually beat liquid into dry ingredients just until blended, beat in egg. Increase speed to medium, beat 2 minutes, occasionally scraping bowl.
v Beat in 1 cup flour to make a thick batter, continue beating for 23 minutes, scraping the bowl often. With wooden spoon, stir in 2.1/3 cups all-purpose flour to make a soft dough.
v Turn dough onto well-floured surface and knead about 10 minutes (about 5-6 mins is fine), working in more flour (about ½ cup). Shape the dough into a ball, place in large greased bowl, turn to grease top, cover, let rise about 1 hour. Punch down. Turn onto lightly floured surface, cover with bowl and let rest for about 15 minutes for easier shaping. Meanwhile, grease 17.1/4” by 11.1/2” roasting pan. In small saucepan over low heat, melt the remaining ½ cup butter.
v On lightly floured surface with floured rolling pin, roll dough ½” thick. With floured 3-inch round cookie cutter, cut dough into rounds.
v With dull edge of knife, make a crease across centre of each dough round. Brush rounds lightly with some melted butter, fold in half along crease.
v Arrange folder dough in rows in pan, each nearly touching the other. Knead trimmings together, re-roll and cut until all dough is used, making 36 rolls.
v Brush top of rolls with remaining melted butter. Cover the pan with towel, let the rolls rise, about 40 minutes. Meanwhile pre-heat oven to 425 degrees F.
v Bake 18 – 20 minutes until browned. Serve warm. Or, to serve later, wrap with foil in one layer. Just before serving, reheat to 375 degrees F oven for 10 minutes.
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