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Garrett's Dinner Rolls
They're absolutely scrumptious. Perfect for any type of dinner. Fancy or plain. What makes a Butterhorn or Parker House, is the method used to shape the roll.
updated 3/18/2008
 
ButterhornsPreparation Time: 3½ hours
Makes 2 to 3 dozen
 
Ingredients:
  • 4 ½ c Flour
  • 1 ½ c Milk
  • 2 tspn Salt
  • ½ c sugar
  • ½ c butter
  • 2 packages of active dry Yeast
  • 3 eggs
 
You'll need:
  • Candy Thermometer
  • Grease pans and cooking sheets with additional measures of butter.
  • Rolling pin
  • Pizza cutter
 
Directions:
  • In a large mixing bowl combine 2 cups of flour and the yeast.
  • In sauce pan, heat milk, salt, sugar and butter until warm (115-120°), stirring constantly to melt butter.
  • Add eggs to the dry mix, and beat at low speed for about 30 seconds to combine ingredients. Scrap sides of bowl constantly.
  • Once the flour has been moistened, beat for 3 minutes on high speed.
  • By hand, stir in enough remaining flour to make a moderately stiff dough.
  • Place a 100% cotton sheet over the table or cooking surface. Lightly flour the sheet; knead the dough until smooth and elastic. (approx. 5 to 6 minutes).
  • Shape into a ball.
  • Place dough in a large lightly greased bowl; turn once to grease dough surface.
  • Cover with a clean dry towel and let rise in a warm place until the ball doubles in size. (approx. 1 to 1 ½ hours). *
  • Punch dough down; lightly flour the sheet and turn out dough onto floured surface.
  • Cover with dry towel and let the dough rest for 10 minutes.
  • Shape dough into rolls and place on a lightly greased cookie sheet. (see below).
  • Cover and let rise in a warm place until rolls have doubled in size. (approx. 30 to 40 minutes).
  • Melt 1 tspn butter (not margarine). Carefully brush rolls with melted butter.
  • Bake at 400° until brown (approx. 10 to 12 minutes)
     
  • * If the dough doesn't rise after 1½ hours, something went wrong and it won't rise at all. Go ahead and make the rolls, but they'll be thick and heavy instead of light and fluffy.
 
 
Shaping Rolls for Butterhorns: (Pictured above)
  • On a lightly floured cotton sheet, divide dough roll into 3 equal pieces and round each into a ball.
  • Roll each ball into a 12-inch circle with a rolling pin.
  • Cut each circle into 12 triangular wedges. (like a pizza)
  • To shape rolls, begin at the wide end of the wedge and roll toward the point.
  • Place point down on a lightly greased cookie sheet, 2 to 3 inches apart.
  • Makes 36 rolls.
 
 
Shaping for Parker House dinner rolls: (Pictured on the right)
  • On a lightly floured cotton sheet, divide dough roll into 3 equal pieces and round each into a ball.
  • Roll each ball into a 12-inch circle with a rolling pin.
  • Using a juice glass, cut dough into circles.
  • Remove each round roll from sheet and light coat with melted butter.
  • Place roll (fold on the side) on a lightly greesed cookie sheet. Using your finger, gently press a line dividing the roll in half.
  • Fold one half over ontop of the other.
  • Makes about 30 rolls.
Folded Rolls
 
Shaping for Folded dinner rolls: (Pictured on the left)
  • Follow the same directions for Park House.
  • When you place the shapped roll on the pan, place the fold up.
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