These were delicious and so easy to make, they will be on my Thanksgiving dinner table. I took pictures while I was making them. To Read More, Click On The recipe Title.
After you get the yeast started and mix the dough up, put it into a greased bowl and let it rise. When it's doubled in size punch it down and roll these out to a 1/2 of an inch thick. Since I'm totally measurement impaired I stole... huh permanently borrowed one of my husbands measuring tapes to keep in my kitchen drawer. I used it to measure 1/2 inch thickness and then took my 3 inch biscuit cutter ( it's a cheapy from the grocery store) and cut out the rolls. This dough was so soft and easy to work with.
After they're cut out the recipe says to brush them with butter, fold them in half and pinch the ends so they don't come open when the rise, it was easier for me to fold and pinch first ,then brush with butter, it's not easy to get it to stay together with butter all over it!
This is what they look like folded. put these in a warm place, cover and let rise. After they've risen, bake them for 20 minutes or so until they are nice and brown , after they were done I brushed more butter on them and took them to the table. Outrageously good!!
Parker House Rolls
1 cup whole milk
2 pkg. dry yeast
1/2 cup butter, melted
1/4 tsp. salt
1/4 cup sugar
4-1/2 to 5 cups flour
more melted butter
Preparation:Warm the milk in a small saucepan over low heat. Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size. (I have also covered the dough well and placed it in the refrigerator overnight. This works really well.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13x9" pans, cover, and let rise again until double. (If you refrigerated the dough, this will take a little longer.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls - melt some fresh just for this step. Makes 24 rolls
This is an easy variation on the Swedish "spritz" cookie. You were suppose to use a pastry bag with a large fancy tip...I don't have one so I just used the bag.
All I have are small tips and I knew the dough wouldn't get through it. This cookies was so easy to make that I did it after dinner one night, they only takes minutes to put together, the cookie is so buttery and light, I was really happy with it!
I tried to make a little design when I was piping it on the cookie sheet. Go ahead you can say it...they look like caterpillars! After I baked them I covered half of the cookie in chocolate to make it pretty. It was a spur of the moment decision, I just melted chocolate chips and added shortening to make it thin enough to spoon over the cookies. A little tip...do not try to dip the cookie in the chocolate, they are so light they will break, I spooned the chocolate over them on my cooling racks. I'm making these again for Christmas , here's a picture:
Here's one decorated for Christmas:
I think they're soooo cute and they're very buttery and light, perfect for the end of a big meal.
1 cup ( 2 sticks) butter, softened
2/3 cup sugar
3 large egg yolks
1 tsp vanilla
2 1/2 cups flour
Preheat oven to 375 degrees. Grease baking sheets.
Beat together butter and sugar at medium speed until light and fluffy. Beat in egg yolks, 1 at a time, beating well after each addition. Beat in vanilla.
Beat flour and salt into butter mixture at low speed until well combined.
Place dough in a cookie press or pastry bag fitted with a large fancy tip. Press dough out into 2 1/2 inch lengths on prepared sheets, spacing 2 inches apart.
Bake cookies until very light golden brown, 8 minutes. Transfer baking sheets to wire racks to cool 5 minutes. Transfer cookies to racks to cool.