Parker House Refrigerator Rolls
Parker House rolls were invented at the Parker House Hotel in Boston. They are serving them to this day.
2 (0.25-ounce) packages active dry yeast, or 4 1/2 teaspoons
1 cup warm water
1/2 cup granulated sugar
1 1/2 teaspoons salt
2/3 cup vegetable shortening
1 cup water
2 large eggs
6 cups all-purpose or bread flour
1/4 cup butter, melted
- Dissolve yeast in warm water; set aside.
- Combine sugar, salt, shortening, and water in a saucepan. Heat, stirring often, until the shortening melts. Cool to lukewarm. Combine the yeast mixture, the shortening mixture, and eggs in a large mixing bowl. Gradually stir in flour. Turn out onto a floured surface and knead for 5 to 8 minutes, or until smooth and elastic. Place in a well-greased bowl, turn to grease the top, and refrigerate for 1 1/2 hours.
- Punch the dough down, turn out onto a floured surface, and roll out to 1/4-inch thick. Cut into 2 1/2-inch circles and brush with melted butter. Make a crease across each circle, and fold one half over. Gently press the edges to seal. Place on greased baking sheets and let rise in a warm place for 1 hour, or until doubled in bulk.
- Bake in a preheated oven at 400°F (205°C) for 15 minutes, or until golden brown. Brush with any remaining melted butter.
Makes 24 Parker House rolls.