MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Fannie Farmer’s Parker House Rolls
Categories: Five, Breads
Yield: 30 servings

4 tb Butter; room tem
+=PLUS=+
4 tb Melted butter; for brushing
- dough
2 tb Sugar
2 ts Salt
2 c Warm milk
1/4 oz Env dry yeast
6 c White flour; approx

Mix the 4 tablespoons room-temperature butter, the
sugar, the salt and the warm milk in a large bowl and
let cool to lukewarm.

Stir the yeast into 1/4 cup warm water and let it stand
for 5 minutes to dissolve.

Make the sponge: Add 3 cups flour and the dissolved
yeast to the ?milk? mixture and beat vigorously for 2
minutes? to form a loose batter. Cover and let rise in
a warm place until doubled in bulk, about 1 hour.

Stir in the remaining flour 1/2 cup at a time to form a
shaggy dough firm enough to knead. Turn out onto a
lightly floured board, knead for a minute or two, then
let rest for 10 minutes. Resume kneading until smooth?,
8 to 10 minutes?. (Alternatively, add the sponge and 3
cups flour to the bowl of a stand mixer fitted with the
dough hook, and knead on low until the dough is smooth
and pulls away from the sides of the bowl, 10 minutes.)
Cover the bowl and let rise again until doubled in bulk,
45 to 60 minutes.

Using a rolling pin, roll out dough until it is 1/3"
thick. Cut with a 2 3/4" round biscuit cutter or with an
oval Parker House roll cutter.

Using the dull edge of a knife, make a crease through
the center of each piece of dough, brush with melted
butter, fold in half along the crease, and press edges
lightly together.

Place rolls 1" apart on a buttered baking sheet (or use
a silicone baking mat). Let rise again until dough has
doubled in size, about 45 minutes. (It should feel
spongy to the touch, and hold an indentation when
pressed with a finger.)

Position a rack in the upper third of the oven and heat
to 425ºF/218ºC. Bake rolls until golden, about 12 to 18
minutes. Brush again with melted butter. Let cool for a
few minutes, then serve warm. The rolls are best when
freshly baked but can be reheated in a 360ºF/182ºC oven
for a few minutes before serving.

By: Fannie Farmer and Marion Cunningham

Yield: 30 rolls

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... They're not leftovers, they're frozen assets!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)