Grandma Robertson's Rolls

Posted by: Jan ThomasRecipe: Phyllis Robertson (Grandma) 

Grandma made these by hand and not with a kitchen aid or bread machine, but I have written some improved instructions as hers were missing some steps all together.  I believe she called them Parker House Rolls. I grew up with my father (Larry  Robertson) making them, and he became "famous" for them at out house!

I haven't learned the secret to keeping them in the traditional "folded" or "pocketbook' shape as they are known, but they sure are delish! Maybe Larry or ??? Can add a comment or two on the trick to getting the rolls to stay in the folded shape?

Printable Copy: Click Here

Grandma Robertson’s Rolls

2 Cups Scalded Milk

2 Tblsp. Melted Butter

2 Tblsp. yeast

1 egg, beaten

3 Tblsp. sugar

½ Tblsp. salt

4 cups flour.

In a large mixing bowl for a heavy-duty stand mixer, stir together hot, scalded milk, shortening, sugar and salt. Stir to blend, then set aside to cool to lukewarm.

Add yeast.  Add egg and 2 cups flour. Beat with regular, paddle-style beater at high speed for 1 minute.

Change beater to dough hook. Add remaining 2 cups flour and mix at medium-high. Once flour is blended into the dough, continue kneading with dough hook at medium-high speed for about 5 minutes. Midway through kneading, if dough appears to be quite sticky, beat in the 2 tablespoons of flour, adding more till it is no longer too sticky.

Turn dough into a lightly greased bowl. Lightly grease the top of the dough and cover with a clean cloth. Set aside in a warm place until doubled in volume, about 1 hour.

Preheat oven to 375°F. Lightly grease large baking sheets.

Punch dough down and turn onto a lightly floured board. Roll until about 1/2-inch thick. Using a large, round cookie or biscuit cutter, about 3 inches in diameter, cut dough into rounds. Brush top of each cut round with melted butter and fold in half. (Folding over a table knife helps to make the crease sharp.) Place rolls, about 1/2-inch apart, in prepared pan. (Do not crowd, as rolls will rise, but once they rise, rolls should lightly touch and this helps to keep them soft.) Allow rolls to rise until doubled, about 30 to 45 minutes.

Bake about 12 to 14 minutes, or just until golden brown. Remove from oven and immediately brush warm rolls lightly with melted butter. Serve warm.

Makes about 25 to 30 rolls.

Jan’s Tip:

* To scald milk, pour milk into a microwave safe cup; microwave on high until milk is very hot and steaming, but does not boil. Begin by microwaving on High (100%) power for 1 minute, then continue microwaving in 30-second intervals until steaming. When you blow lightly on scalded milk, you will see a slight “film” or surface skin.