| Level: | Intermediate |
| Total: | 1 hr 7 min |
| Prep: | 10 min |
| Inactive: | 2 min |
| Cook: | 55 min |
| Yield: | about 3 1/2 dozen |
Ingredients
- 6 cups all-purpose flour (about)
- 1/2 cup sugar
- 2 teaspoons salt
- 2 packages active dry yeast
- 1 cup margarine or butter (2 sticks), softened
- 1 large egg
Instructions
- In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
- Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
- Preheat oven to 400 degrees F.
- In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
- On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
- Bake rolls for 15 to 18 minutes until browned.
Nutrition Facts
| Serving Size | 1 of 42 servings |
| Calories | 120 |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Sugar | 2 g |
| Protein | 3 g |
| Cholesterol | 4 mg |
| Sodium | 66 mg |
Reviews
Can these be frozen?
Yum!!!
Absolutely delicious! I wanted to try a new bread recipe and I am so glad I did this. The rolls looked beautiful and tasted even better.
This is the exact recipe I’ve been making for over 40 years!! And yes it is amazing
This recipe was super easy and the rolls were amazing! Thank you food network
Every year I am asked to make bread for the holidays. This is my go to recipe.
So good!
I made these rolls last week. Absolutely wonderful!!! This is the new bread in my house.
THIS recipe … delicious texture. aroma and flavor…for butter, jelly, etc B U T…
another FoodTV recipe with Alton Brown…we use grocery store puff pastry…follow recipe directions with buying puff pastry, cutting, arranging so-many pieces…putting into muffin pan….baking per FoodTV show directions…
Long explanation for genuine baker. FoodTV teaches us per Alton HOW to make parker rolls. TERRIFIC!
Annie, Fremont. CA
another FoodTV recipe with Alton Brown…we use grocery store puff pastry…follow recipe directions with buying puff pastry, cutting, arranging so-many pieces…putting into muffin pan….baking per FoodTV show directions…
Long explanation for genuine baker. FoodTV teaches us per Alton HOW to make parker rolls. TERRIFIC!
Annie, Fremont. CA
I made rolls today the were delicious!!!