Title: Parker House Rolls #2
Categories: Bread
Yield: 6 Servings

1 pk Active dry yeast
1 c Warm water (114 degrees)
1/2 c Sugar
1/2 ts Salt
1 Egg; beaten
1/2 c Crisco shortening
3 c All-purpose flour
2 tb Butter; melted

Dissolve yeast in the warm water. Stir in sugar salt, & beaten egg. Place
shortening in bread bowl. Pour yeast mixture over & mix w/ spoon. Gradually
add flour, 1 cup at a time, & mix until a somewhat sticky dough is formed.
Turn out onto a floured surface. Roll out to 1/4-in. thickness. Cut w/
biscuit cutter. Place on a baking sheet. Pat w/ melted butter & fold in
half. Pinch closed. Let rise until doubled in bulk, about 1 hr. Bake rolls
at 350 for 15 min.

THE IMPECCABLE PIG

E. INDIAN SCHOOL RD.;SCOTTSDALE

WINE: J. PHLEPS CHARDONNAY, 1979

From the , downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.