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:
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.
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