Go Back
Print

Fannie Farmer's Parkerhouse Rolls

Good old Fannie Farmer. You can form the dough in many different ways. My favorite is to butter a muffin tin and drop three golf ball-sized dough balls into each hole. This makes cheery, pull-apart rolls.

Remember, with yeast, it's better to err on the side of water that's too cold, rather than too hot. It will take longer to proof, but you won't kill the yeast.

Ingredients

  • 1 envelope yeast
  • 1/4 cup warm water
  • 1 cup whole milk
  • 1/4 cup shortening
  • 3 Tbsp sugar
  • 1/2 tsp kosher salt
  • 1 egg, room temperature
  • 3-1/2 cups flour
  • 1/2 cup butter
  • sea salt for sprinkling (optional)

Instructions

  1. Sprinkle the yeast over the water in a small bowl. Stir to dissolve and let stand five minutes or longer, until it's slightly foamy.

  2. In a small saucepan, heat milk until just warm.

  3. In a large bowl, combine the shortening, sugar, and salt. Add warm milk to the mix and whisk to blend until shortening is in small pieces.

  4. Whisk in the yeast mixture and the egg.

  5. Add flour and stir until dough forms.

  6. Turn the dough out onto a floured surface and knead 4-5 minutes until smooth.

  7. Oil a bowl and put the dough in it. Cover loosely with plastic wrap or a damp cloth and let stand in a warm spot for about 1-1/2 hours or until doubled in bulk.

  8. Preheat oven to 350.

  9. Punch down the dough and cut it into 36 pieces. Roll them into balls. Butter a muffin tin and drop three balls into each hole. Brush dough with melted butter.

  10. Loosely cover with plastic wrap again and chill for 30 minutes. You may chill them up to six hours.

  11. Bake 25 minutes or so, until they are puffed and golden brown.

  12. Brush with butter again and sprinkle with sea salt if you like.