Cornmeal Parker House Rolls |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 30 |
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These sweet tender rolls have been on every holiday table at her house for as long as I can remember. Ingredients:
1/2 cup butter, cubed |
1/2 cup sugar |
1/3 cup cornmeal |
1 teaspoon salt |
2 cups 2% milk |
1 package (1/4 ounce) active dry yeast |
1/2 cup warm water (110° to 115°) |
2 eggs |
4-1/2 to 5-1/2 cups king arthur unbleached all-purpose flour |
3 tablespoons butter, melted |
Directions:
1. In a small saucepan, melt butter. Stir in the sugar, cornmeal and salt. Gradually add milk. Bring to a boil over medium-high heat, stirring constantly. Reduce heat; cook and stir for 5-10 minutes or until thickened. Cool to 110°-115°.
2. In a large bowl, dissolve yeast in warm water. Add eggs and cornmeal mixture. Beat in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll out to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with melted butter.
4. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top; press along folded edge. Place 2 in. apart on greased baking sheets. Cover and let rise until nearly doubled, about 30 minutes.
5. Bake at 375° for 15-20 minutes or until golden brown. Brush with melted butter. Remove from pans to wire racks. Yield: 2-1/2 dozen.
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