MOMMY'S ROLLS
RECEIPE FOR PARKER HOUSE / DINNER ROLLS
CREATED BY: CARRIE LENA COBB
DOCUMENTED BY:LOTTIE E. COBB BLAKE
DATE: UNKNOWN JOSEPH C. COBB
GETTING READY
1. YOU NEED A LARGE BOWL
2. COOKIE SHEET OR PYREX BAKING PANS
3. BISQUIT CUTTER OR LARGE GLASS FOR CUTTING ROLLS
4. YOU NEED VERY CLEAN HANDS AND FINGERNAILS
5. YOU NEED CLEAN DISH TOWELS TO COVER ROLLS
WHILE THEY ARE RISING IN PANS
6. PLASTIC WRAP
NOW YOU CAN
1. PEEL ONE POTATO, CUT IN SMALL PIECES, COVER WITH 2 CUPS OF WATER IN SAUCE PAN AND BRING TO A BOIL.
2. TAKE OUT TWO STICKS OF BUTTER TO SOFTEN OR YOU CAN MELT IT BUT DON'T LET IT BROWN.
INGREDIENTS
(a) 6 to 6 1/2 CUPS OF ALL-PURPOSE FLOUR
(b) 1/2 CUP OF SUGAR
(c) 2 TEASPOONS SALT
(d) 2 PKGS. OF DRY YEAST
(e) 2 CUPS OF HOT POTATO WATER
(f) 1/2 CUP OF BUTTER
(g) 1 EGG
(f) SMALL AMT. OF CORN OIL AND CRISCO SHORTENING
HERE'S HOW
1. PUT IN LARGE BOWL: 21/2 CUPS OF THE FLOUR, SUGAR, SALT, AND YEAST. ADD BUTTER.
2. WITH MIXER AT LOW SPEED, GRADUALLY ADD 2 CUPS OF HOT (NOT BOILING) POTATO WATER.
3. ADD EGG
4. INCREASE MIXER SPEED TO MEDIUM AND BEAT FOR TWO MINUTES, SCRAPING BOWL SIDES WITH RUBBER SPATULA.
5. TO THICKEN BATTER ADD MORE FLOUR AND CONTINUE BEATING FOR TWO MINUTES.
6. WITH SPOON, STIR IN ENOUGH OF THE REMAINING FLOUR TO MAKE DOUGH SOFT.
7. TURN DOUGH ONTO A LIGHTLY FLOURED SURFACE AND KNEAD UNTIL SMOOTH AND ELASTICALLY (SPRINGY)
ABOUT TEN MINUTES.
8. SHAPE DOUGH INTO A BALL AND PLACED INTO GREASED (USE CRISCO SHORTENING) LARGE BOWL, TURNING OVER SO THAT ALL OF THE BALL OF DOUGH COMES IN CONTACT WITH THE GREASED SIDES OF THE BOWL..
9. COVER WITH TOWEL AND LET IT RISE, AWAY FROM A DRAFT, UNTIL IT DOUBLES IN SIZE.
10. PUNCH DOWN DOUGH BY PUSHING DOWN THE CENTER WITH FIST. THEN PUSH EDGES OF DOUGH INTO
THE CENTER.
NOTE: IF PREPARING IN ADVANCE-DO THE FOLLOWING:
1. TURN DOUGH OVER AND BRUSH LIGHTLY
WITH CORN OIL..
2. COVER BOWL TIGHTLY WITH PLASTIC WRAP.
3. REFRIGERATE UNTIL READY TO USE.
FORMING ROLLS
PARKER HOUSE ROLLS:
1.TAKE A SECTION OF YOUR DOUGH TO ROLL OUT ON A LIGHTLY FLOURED SURFACE. ROLL OUT-FORMING A LARGE CIRCLE- UNTIL YOU HAVE A THICKNESS OF APPROX. 5/8 OF AN INCH.
2.USE BISQUIT CUTTER OR LARGE GLASS TO CUT CIRCLES IN DOUGH.
3. IN EACH INDIVIDUAL CIRCLE OF DOUGH, PUT A PAT OF BUTTER, DASH OF CINNAMON, AND A DASH OF SUGAR IN CENTER.
4. FOLD IT OVER AND PRESS DOWN AROUND THE EDGES.
5. PUT ON GREASED COOKIE SHEET OR IN GREASED PYREX DISH.
6. COVER WITH DISH TOWEL AND LET ROLLS RISE IN A WARM, UNDRAFTY PLACE-FOR APPROX. 1 HOUR.
8. REPEAT ABOVE STEPS UNTIL DOUGH IS DEPLETED.
7. PREHEAT OVEN TO 425* AND BAKE FOR APPROX. 15 MINUTES/ UNTIL ROLLS ARE GOLDEN BROWN.
8. BRUSH ROLLS WITH MELTED BUTTER.
9. REMOVE FROM PANS
CLOVER LEAF DINNER ROLLS :
1. SEE ABOVE-FOLLOW STEP 1.
2. TAKE A SMALL PORTION OF DOUGH AND FORM A BALL ABOUT THE SIZE OF A GOLF BALL OR SMALLER. MAKE 3 OF THESE BALLS AND PLACE THEM IN ONE CUP OF A GREASED MUFFIN TIN. REPEAT TO FILL TIN(S) FOR THE DESIRED AMOUNT OF ROLLS
3. SEE ABOVE AND FOLLOW STEPS 6, 7, 8, AND 9.
MOMMY WOULD PREPARE THE DOUGH ON SATURDAY NIGHTS AND ROLLED THEM OUT ON SUNDAY MORNING FOR A BREAKFAST OF HOT ROLLS, FRIED CHICKEN AND GRITS..UMMMMMMMMMMMMMM
BOY-WHAT A BREAKFAST AND WHAT A GREAT MOM WE HAD-PRAISE THE LORD!!!!!!!!!
NOTE: REMEMBER , PRACTICE MAKES PERFECT, IF YOU DON'T FIRST SUCCEED- TRY, TRY
AND TRY AGAIN.
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