1/2 package dry yeast
1 tbsp sugar
1/4 cup warm water
3/4 cup milk, scalded and cooled to luk
1 tsp salt
1/4 cup unsalted butter, melted
3 cup all-purpose flour, (approx.)
A Recipe for
Parker House Rolls (Prodigy)
How can you govern a country which has 246 varieties of cheese? |
| Charles De Gaulle |
I refuse to believe that trading recipes is silly. Tuna fish casserole is at least as real as corporate stock. |
| Barbara Grizzuti Harrison |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
This Recipe for Parker House Rolls (Prodigy) is one of thousands in the Recipes-to-go Bread Cookbook.
After dinner sit a while, and after supper walk a mile. |
| English Saying |
If you enjoy this Parker House Rolls (Prodigy) Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
No, I don't take soup. You can't build a meal on a lake. |
| Elsie de Wolfe (Lady Mendl) |
This is a recipe for Parker House Rolls (Prodigy) from the recipe cookbook of Recipes-to-go (Bread)
Health food makes me sick. |
| Calvin Trillin |
I don't even butter my bread; I consider that cooking. |
| Katherine Cebrian |
The poets have been mysteriously silent on the subject of cheese. |
| G.K. Chesterton |
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. |
| Mark Twain (1835 - 1910) |
The hard part about being a bartender is figuring out who is drunk and who is just stupid. |
| Richard Braunstein |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an
electric mixer. Let stand until bubbly, about 5 minutes. Add the
milk, the remaining sugar, salt and 1/2 the butter. On low speed, add
3/4 cup flour. Beat at medium speed for 3 minutes. On low speed, add
the remaining flour, 1/2 cup at a time, until a soft dough is formed.
Turn out on a lightly floured board and knead, adding more flour, if
necessary, until smooth and elastic, 8-to-10 minutes. Transfer to a
lightly buttered bowl, turning to coat the dough. Cover and let stand
in a warm place until doubled in volume, about 1 hour. Punch down the
dough and turn out on a floured board. Let rest for 5 minutes. Roll
out the dough 1/2-inch thick and cut into 3-inch rounds. Make a
crease at the middle of each round with the back of a knife. Brush
lightly with the remaining butter. Fold the dough over and gently
press the edges together. Place the rolls 2 inches apart on ungreased
baking sheets. Cover with flour-rubbed dish towels and let rise in a
warm place for 35 minutes. Preheat oven to 425F. Bake until golden
brown, 12-to-15 minutes.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK
Serves: 12
Parker House Rolls (Prodigy) Recipe brought to you by Recipes To-Go