Ingredients
- 6 cups all-purpose flour (about)
- 1/2 cup sugar
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 cup margarine or butter (2 sticks), softened
- 1 large egg
Directions
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned.
* Restaurant Recipe
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.
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Read all 22 reviews
By dlsnyder58
Manchester, MD
on November 23, 2011
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Made these for the first time today. I followed recipe for the most part, except I used salted butter. Also, when making bread, I don't measure the flour when adding to starter dough, just use enough to bring the dough to a nice texture, not sticky. Also, I skipped the step of raising the dough once the rolls were cut and buttered, and they still turned out very nice and light. I assume they would have been even lighter if I had let them raise, but I didn't have time! Next time I make them, I'll do that and see what the difference is. These rolls are TASTY and DELICIOUS!!!
By MagpieG
Northwest
on November 17, 2011
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This is the best white bread recipe I have used. I did use 7 cups of flour instead of 6 and less butter because I sprayed the pans with cooking spray. I also reduced the baking time by a few minutes. I made cloverleaf rolls, as recommended by another reviewer, and the traditional Parker House variety. I also made Parmesan-Basil rolls which were yummy, as well. My kids, who are my harshest critics, loved these and ate them up! I am considering using it as a mock French loaf next. I accidentally posted this to Alex G's recipe which I haven't tried so I flagged that one. This is the correct review/recipe. Oops, first time!
By pseudogourmet
Columbus, Ohio
on March 06, 2011
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Very good bread! I'm nearly sure this is the same Parker House recipe my mother had me use when I first started baking bread -- let's just say "several decades ago." So good, so easy! I use salted butter and about-6 1/2 cups flour. (Remember, the more humid the day, the more flour you'll need. I also used the dough hook of my stand mixer rather than kneading by hand. The only other thing I did differently was that instead of rolling the dough and cutting it, I divided it into 24 portions and then divided each of those into 3 pieces. I rolled each of those pieces into balls and placed them in a greased muffin tin. I brushed each with melted butter, let them rise again for about an hour, baked them for about 15 minutes, removed them from oven and brushed again with melted butter. Beautiful cloverleaf rolls -- and of course, delicious!
Read all 22 reviews