No Knead Parker House Rolls
"This is by far the best and easiest Parker House Rolls I've ever made."
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
20 rolls
ingredients
- 1⁄2 cup warm water
- 2 tablespoons active dry yeast
- 1 cup warm water
- 1⁄3 cup instant milk
- 4 cups sifted flour
- 1⁄3 cup sugar
- 2 teaspoons salt
- 1⁄3 cup oil
- 1 egg
directions
- Dissolve 2 tablespoons yeast with 1/2 cup warm water. Set aside.
- In large bowl combine warm water w/instant milk.
- Add oil, sugar, salt and eggs.
- Mix in yeast mixture and 2 cups of flour.
- Beat with electric beater until well blended.
- Add remaining flour a little at a time.(It will be sticky like muffin dough.).
- Refrigerate overnight. If you must have them asap, refrigerate for at least 2 hours.
- Divide dough in half. Roll out on floured surface to 1/2" thick, cut out rolls and let them raise until doubled.
- Bake at 350* for 30 to 35 minutes. Until brown.
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