How to Make Parke House Rolls

Parke House Rolls Recipe
Ingredients: Make 20 to 24 rolls
1 ½ cup fresh milk
3 tablespoons sugar
2 teaspoons salt
½ cup shortening
2 teaspoons active dry yeast
½ cup lukewark water
2 egg
6 to 7 cups all purpose flour plus extra for dusting the table
Melted butter for brushing the dough

Egg Wash:
1 egg beaten with 2 tablespoons milk

Procedures:

• In a medium saucepan, scald milk over medium heat. Remove from heat and add sugar, salt and shortening. Mix with a wooden spoon until shortening is dissolved. Cool to luke warm.
• In a small bowl or measuring cup, dissolve yeast in lukewarm water. Add yeast mixture to lukewarm/cooled milk mixture.
• Add eggs to yeast milk mixture. Stir with a wooden spoon.
• Place 6 cups of the flour in large bowl. Add mixture to flour; stir until dough holds its shape.
• Turn out dough on a floured surface. Add remaining 1 cup flour as needed, and continue kneading untildough is smooth and elastic.
• Place dough in a greased bowl. Brush top of dough with melted butter. Cover and let rise until double, about 1 to 1 ½ hours. Punch the dough in the middle with your fist to remvoe air bubbles.
• Roll out dough on a flat, floured surface, preferably a pastry board or a marble top.
• Cut into 2 ½ to 3 inch round pieces, using a cookie cutter dipped in flour to keep it flom sticking to the dough.
• Fold each rounded piece into two; press edges well to seal so dough will not unfold while baking.
• Arrange rools on a greased baking sheet and leave to rise again about 1 hour. Meanwhile preheat over to 350 degree F. Brush tops of rolls with egg wash. Bake for about 20 to 25 minutes, or until tops are golden brown. End.