Parkerhouse Rolls


Category: Breads


Qty Measure Ingredient


1 1/4oz pkg active dry yeast

6 tablespoons plus 1 teaspoon sugar, divided

1 cup warm water (110* to 115*), divided

1 cup warm milk (110* to 115*)

1 tablespoon salt

5 1/2 to 6 cups all-purpose flour

1 egg

2 tablespoons plus 2 teaspoons vegetable oil

3 tablespoons butter OR margarine, melted, optional

Instructions: In a mixing bowl,dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 10 minutes. Add milk, salt and remaining sugar and water. Gradually add 2 cups flour; beat until smooth. Beast in egg and oil. Stir in enough remaining flour to make a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half, roll each half on a floured board to 1/3- or 1/2-in. thickness. Cut with a floured 2-1/2 in. round cutter. Brush with butter if desired. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top. Press along folded edge. Place 2-3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375* for 15-20 minutes or until golden brown. Remove from pans and cool on wire racks. Yields: 2-1/2 dozen.



Background: Note: DIABETIC EXCHANGES: One roll (prepared with skim milk and without butter) equals 1-1/2 starch; also, 108 calories,220mg sodium, 7 mg cholesterol, 21 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 1

Food Exchanges: