I made no less than a 100 on these during the holiday season. These remind me of Nana and her parkerhouse rolls she used to make.
This recipe is also used for PW's cinnamon roll recipe.
Prep Time: 3 Hours | Cook Time: 15 Minutes | Difficulty: Intermediate | Servings: 36
Ingredients
■4 cups Whole Milk
■2 sticks 1 Cup Butter
■1 cup Sugar
■4-½ teaspoons Active Dry Yeast
■8 cups All-purpose Flour
■1 teaspoon (heaping) Baking Powder
■1 teaspoon (scant) Baking Soda
■1 Tablespoon (heaping) Salt
■1 cup (additional) All-purpose Flour
■2 sticks Melted Butter (additional)
Preparation Instructions
Combine 4 cups milk, 2 sticks butter, and sugar in a large pot. Bring to a simmer, and when the mixture is hot (but not boiling) turn off heat and allow to cool to warmer than lukewarm, about 30 to 45 minutes.
Sprinkle in the yeast and 8 cups of flour. Stir to combine, then cover and allow to rise for 1 hour.
After 1 hour, add baking powder, baking soda, salt, and 1 additional cup of flour. Stir to combine. Divide dough in half, then turn out onto floured surface. Knead dough for 8 to 10 minutes, then form into a ball and cover with a towel and allow to rise in a warm place. for 30 to 45 minutes. (Repeat with other half of dough, or store it for a later use.)
Preheat oven to 400 degrees. Melt 2 sticks of butter in a saucepan.
Roll out dough 1/2 inch thick. Cut circles with a 2 1/2 inch cutter. Dunk each circle in melted butter, then immediately fold in half and place on a cookie sheet, flat side down. Press lightly to encourage sealing. Repeat with the rest of the dough. Cover with a towel and allow rolls to rise 30 to 45 minutes.
Bake for 15 minutes. Remove and serve immediately.
