What joy the gospel gives me. I can approach the throne of God with confidence, not because I've done a good job at my spiritual duties, but because I'm clothed in the righteousness of Jesus Christ. ~ C.J. Mahaney

Rolling in the Dough

Have you ever tried Sister Schubert's Rolls? Her famous rolls are now available in groceries across the country. Here is the recipe for these most delicious rolls. You can also go to Sister Schubert's website and find an assortment of other delectable recipes.

I can whip out a batch of these in no time. I skip the step about folding the dough and dipping into the butter. I just slather on the butter when they come out of the oven. The trick to really soft, delicious rolls is to handle the dough as little as possible. Like she recommends, be sure to pile the flour on the counter, because the dough is very sticky. This is the way you want it! The flour will keep the dough from sticking to the counter or your hands. Do not work all that flour into the dough!

Light, soft, and delicious rolls! Help yourself!

Sister Schubert's Parkerhouse Rolls

  • 1 pkg. active dry yeast
  • 1 1/2 c. warm water (105-115)
  • 5 c. sifted all-purpose flour, divided
  • 1/2 c. sugar
  • 1 1/2 t. salt
  • 1/2 c. shortening, melted
  • 2 large eggs lightly beaten
  • 1/2 c. butter, melted
  • 1 1/4 c. all-purpose flour

Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes.

Combine 4 c. sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 c. of flour. Stir vigorously until well blended. (Dough will be soft and sticky). Brush or lightly rub dough with some of the melted butter. Cover loosely, let rise in a warm place (85) free from drafts, 1 1/2 hours or until doubled in bulk.

Grease 4 (8-inch) round cakepans and set aside.

Sift 3/4 c. flour in a thick layer over evenly over work surface. Turn dough onto surface, it will be soft. Sift 1/2 c. flour evenly over dough. Roll dough to 1/2" thickness, brush off excess flour.

Cut out dough using a floured 2" biscuit cutter. Pull each round into an oval, approx. 2 1/2" long. Dip one side of oval into melted butter, fold oval in half with buttered side facing out. (Floured side will form the famous Parkerhouse pocket.)

For each pan, place the folds of 10 rolls against side of pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle and i in the middle. for a total of 16 rolls in each pan. Cover loosely and let rise in warm, free of drafts place 1 hour or until doubled in size.

Preheat oven to 400, bake uncovered for 12-15 minutes or til lighly browned. Yields: 64 rolls

Laura Lee

1 comment:

Anonymous said...

I used this recipe last night. Thanks!