Sister Schubert's Parker House Rolls

The Parker House rolls I make came from Sister's Schubert's Secret Bread Recipes Book. It was first published in a lady's magazine, years back....I make this recipe x4 almost everyday, sometimes 2x a day!!!! I use a 3" biscuit cutter...Sister uses a 2"....I get about 45 rolls, she gets 64. I like mine better cause even using a larger cutter, they are still small, as they should be!! These are great hot as dinner rolls or room temp with a slice of fried, baked ham or chicken salad.....as a finger sandwich.

Yield 64 rolls

1 pkg. yeast
1 1/2 cups warm water (105-115 degrees)
5 cups sifted flour, divided
1/2 cup sugar
1 1/2 tsp salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups flour

Combine yeast and warm water in a 2 cup liquid measuring cup, let stand 5 minutes. Combine 4 cups flour, sugar and salt in a large bowl. Stir in yeast mix and shortening. Add eggs and remaining 1 cup flour. Stir vigorously till well blended. (dough will be soft and sticky). Brush or lightly rub with some of melted butter. Cover loosely, let rise in warm place for 1-1/2 hours or till doubled. Grease 4 (8") round cake pans and set aside. Sift 3/4 cups flour in a thick layer and turn dough onto surface. Sift the 1/2 cup flour over dough, roll dough to 1/2" thickness, brush off excess flour. Cut dough with floured 2-inch cutter. Pull each round into an oval, approximately 2-1/2-inches long. Dip one side of oval in melted butter, fold oval in half with butter side facing out. (I use a brush for this cause dipping makes them greasy, too much butter)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and one in the center for total of 16 rolls/per pan. Cover loosely and let rise in warm place for 1 hour or till doubled.

Preheat oven to 400F, bake uncovered for 12-15 minutes or till lightly browned.

Sister Schubert's Secret Bread Recipes

Chiqui Note: I do these on a half sheet pan that is lined with parchment paper. I under bake them about 6-8 min or so just until they start to brown. Cool completely and wrap in plastic real well; then freeze. To heat: Place on a cookie sheet in a single layer either frozen or thawed. Bake at 350F for about 15-20 min. til browned and piping hot. Make plenty!!!!

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Just took a batch of homemade cinnamon rolls out of the oven...I made them with my new Penzey's Vietnamese Cinnamon. They are by far the most wonderful rolls I've eva made. This cinnamon is perfection for these rolls.

I used Sister Schubert's Parker House roll recipe. I rolled the dough into a rectangle; spread it liberally with unsalted butter and generously sprinkled with the new cinnamon (a gift from Princess for Christmas, along with a bunch of others) and sugar. Rolled them tightly. Cut into 1" thick slices and placed in a buttered round cake pan. Baked at 400F for about 15 min. ; turned them out of the pan, immediately and drizzled them with a yummy cream cheese frosting. HEAVEN!!

Source of recipe: Chiqui

Sister Schubert's Parker House Rolls