No-Knead Parker House Rolls - cooking recipe

Ingredients

1 c. water
2 Tbsp. sugar
1 1/4 tsp. salt
1/4 c. shortening
1 c. lukewarm water
1 egg, beaten
1 pkg. Fleischmann's dry yeast or 1 cake compressed yeast
3 1/2 c. all-purpose flour

Preparation

Heat cup of water to boiling point and add sugar, salt and shortening. Cool to lukewarm. Pour the cup of lukewarm water into a bowl and add yeast. Let stand until dissolved and add the lukewarm water mixture, egg and flour. Beat until smooth. Place dough in greased bowl. Brush top with melted shortening. Cover and chill in the refrigerator for at least 2 hours. Roll out in a circle about 1/2-inch thick. Cut into rounds with cookie cutter. Crease heavily a dull edge of knife through center. Brush lightly with butter. Fold over in pocket shape and place on greased baking sheet 1-inch apart. Let rise until double in bulk. Bake in hot oven at 425\u00b0 about 20 minutes.