How to: Thanksgiving (part 2b) Favorite Family Recipes - Grandma's (Parker House) Rolls

5:00 AM

Be sure to check out the rest of my "How to: Thanksgiving" series here! 

Growing up, we spent a month every summer visiting my Grandparents in a tiny little "Mayberry-like" town.  Between catching frogs in the creek, playing in the park, and riding horses, (just to name a few), it's hard to pick my favorite memories.  One of them though, is baking bread with my Grandma.

I remember climbing up on a stool and kneading my own little dough ball along side my Grandma. She would bake loaves of bread and help my make mine into cinnamon rolls.  For family gatherings and special occasions, she would also make these dinner rolls.  As I got older I was able to help more, especially with making the rolls.  What made all of this even more special was that my Grandma had Celiac Disease, and although she spent hour baking delicious bread for all of her grandchildren, she couldn't eat any of it!

These rolls are soft and buttery and so yummy!  They're a wonderful addition to your Thanksgiving table, and are absolutely perfect for leftover sandwiches.  I can't wait to make them again this year!

Grandma's (Parker House) Rolls

  • 2 c. whole Milk
  • 6 Tbsp salted butter 
  • 1/4 c. sugar, plus 1/2 tsp, divided
  • 1 egg, plus 1 egg yolk
  • 1 pkg dry active yeast
  • 1 tsp salt (heaping tsp)
  • 1/2 c. warm water
  • 5+ c. flour
  • Additional 3/4 c. salted butter for dipping

In a medium sauce pan, scald milk and then pour into a large mixing bowl.  Stir in the 6 Tbsp butter and 1/4 cup of sugar and allow to cool.

In a separate bowl combine the yeast and 1/2 tsp sugar.  Pour in warm water and set aside.

Stir salt and 1 cup flour into the milk and sugar.  Beat eggs separately and mix in.  When combined, stir in the yeast mixture.

Add flour 1-2 cups at a time and mix until it reaches a doughy consistency, or until you cant mix in any more flour, about 5 cups.

Turn out onto a clean, floured countertop and knead until dough is elastic and slightly tacky, but not sticky, adding flour as needed; about 10 minutes.

Place in an oiled bowl and turn over to coat both sides.  cover with a cloth and let rise until doubled in size.

Turn out dough and gently press down.  Roll out to about 1/4 inches thick and cut into circles (using a round cookie cutter, a glass, etc...)

Melt about 3/4 cup butter (you can do this in smaller batches at a time).  Dip dough rounds into melted butter and press a butter knife into the middle to help fold in half.  (Be careful not to cut the dough all the way in half - just score it).  Press gently around the edges to keep it from opening up.

Place on a cookie sheet, about 2 inches apart.  Brush remaining melted butter over the tops of the dough.  Let dough rise until doubled in size.

While dough is rising, preheat oven to 375 degrees F.  Bake until lightly golden on top, 10-15 minutes.

(image source, since I didn't get a chance to take my own)

Here are a handful of my other favorite recipes to try Thanksgiving.  

Caramelized Brussels Sprouts (recipe here)

7 Layer Salad (recipe here)

Pumpkin Dinner Rolls (recipe here)

Mini Pumpkin Whoopie Pies with Whipped Maple Cream Cheese Filling (recipe here)

Pumpkin Roll (recipe here)

Browned Butter Apple Pie with Cheddar Cheese Crust (recipe here)

Caramel Apple Pie (recipe here)

Easy Apple Crumble Pie (recipe here)

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