Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons yeast
  • 1/2 cup water
  • 1 teaspoons sugar
  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup warm water
  • 1/3 cup sugar
  • 1/2 cup powdered milk
  • 5 cups flour (approximately (plus more for rolling out))
  • 1 teaspoon salt
  • cooking spray
  • melted butter (about 6 tablespoons)

Instruction

  • Sprinkle yeast over 1/2 cup warm water and 1 teaspoon sugar in large bowl or in the bowl of a stand mixer.
  • Let yeast bubble and rise for about 5 minutes. Whisk eggs, vegetable oil, additional 1 cup warm water and sugar into bowl with yeast mixture. Whisk in powdered milk.
  • Mix 4 cups of flour and one teaspoon salt into the liquid mixture above until dough/batter is smooth. The mixture will be sticky. Add additional flour, 1/2 cup at a time until dough is to the barely not-sticky consistency. Usually this will total about 5-6 cups flour.
  • Scrape down the sides of the bowl with a rubber spatula or flexible dough scraper, and spray the sides of the bowl with vegetable oil spray, such as PAM. Cover with plastic wrap or light towel. Set in warm place to rise for about 30-40 minutes.
  • When ready to roll out, melt butter in a bowl and grease one to two cookie sheets or jelly roll pans. Set aside, close to where the rolls will be shaped.
  • Flour a clean surface (about 1/3 cup flour) and dump the dough onto surface.
  • Pat or roll the dough out to about 1/2 inch thick.
  • Using a biscuit cutter or glass, cut the rolls, as close together as possible.
  • Take the cut-out dough and dip half of one side of the dough into the melted butter.
  • Fold the dough to form a Parker house roll shape or a half-moon, stretching the dough a bit, so it won't come unfolded during the second rise.
  • Place the shaped dough onto the greased cookie sheet. Repeat until all of the dough is shaped. let pan sit in warm place for about 30 minutes. Preheat oven to 350 degrees with rack in center of oven.
  • Bake for about 12-15 minutes or until rolls are browned on bottom and top.
  • Serve warm with butter and jam.