My Aunt Marilyn (you know you can’t go wrong with her recipes, people!) passed along her favorite roll recipe to me recently and of course I had to try it. She’s never been wrong in her favorites. Come to find out this was the first roll recipe she EVER made when she was first married and learning to cook. And just this week she celebrated 25 years with my Uncle Dan. I’m almost positive they’ve made it this far because of these rolls.
The roll dough is soft and tender and a bit sweeter than my other favorite roll recipes – which has its merits when paired with a smoky ham or salted pork for dinner. I loved rolling them in the Parker House style. They are buttery and light and I’ll confess, I’ve made them three times in the last month. I guess they will have to be added as my fourth favorite roll.
Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.
- 1/2 cup sugar
- 2 cups hot water
- 1/2 cup oil
- 6 – 7 cups flour
- 1 teaspoon salt
- 2 eggs
- 2 tablespoons instant yeast
- 1/4 cup butter, melted, for shaping rolls
- Add hot water to sugar and oil and beat with electric mixer (or by hand). Add eggs and salt; beat well. When mixture is lukewarm, add yeast and keep beating. Add flour until a soft dough forms. Do not knead. Let rise in covered, oil bowl for one hour.
- Form rolls. To make Parker House rolls, roll out dough to 1/2-inch thickness and cut circles with round cutter, about 3 inches in diameter. Holding dough circle by the edge, dip both sides into melted butter. Fold in half on baking sheet and pinch edges together to seal (don’t be afraid of this step – use your index and middle finger to indent the edges of the roll together all the way to the bottom of the sheet pan otherwise they will pop open while baking). Arrange folded dough in rows in pan, each nearly touching the other. Cover and let rise for 30-45 minutes. Bake at 350 degrees for 18-20 minutes. Brush tops with melted butter, if desired.
Recipe Source: from Aunt Marilyn