Super Parkerhouse Rolls

Clara Ward
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  • 2 pkg. dry yeast
  • 1/2 cup warm water 105 deg.-115 deg.
  • 1 1/2 cups milk
  • 1/2 cup sugar
  • 2 teaspoons salt
  • 1/4 cup shortening
  • 5 1/2 cups all-purpose flour
  • 1 egg beaten
  • Butter or margarine melted


  • Dissolve years in warm water, and set aside.
  • Scald milk in a small saucepan; add sugar, salt, and shortening, stirring until shortening melts. Cool or lukewarm. Add 2 cups flour and beat until smooth. Add yeast mixture and egg; beat well. Stir in remaining flour to make a soft dough.
  • Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 to 10 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 deg.) free from drafts, 1 1/2 hours or until doubled in bulk.
  • Punch dough down. Roll out to 1/4 thickness on a lightly floured surface; cut into 3 inch circles, and brush with melted butter.
  • Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on greased cookie sheets. Cover; let rise in a warm place (85 deg.) free from drafts, 45 minutes or until doubled in bulk. Bake at 400 deg. for 10 to 12 minutes or until golden brown.
  • Yield: about 3 dozen rolls.


Southern Living Magazine
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