Sister Schubert'S Parker House Rolls - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 1/2 cups warm water
5 cups sifted flour, divided
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup melted butter
1 1/4 cups flour

Preparation

Combine yeast and warm water in two cup liquid measuring cup and let stand 5 minutes.
Combine 4 cups of sifted flour, sugar and salt in a large bowl.
Stir in yeast mixture and shortening.
Add eggs and remaining 1 cup of flour and stir vigorously until well blended.
Dough will be soft and sticky.
Brush dough with some of the melted butter and cover loosely.
Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
Grease four 8\" round cake pans and set aside.
Sift 3/4 cup of flour in a thick layer evenly over work surface.
Turn dough out onto surface; it will be soft.
Sift 1/2 cup of flour evenly over dough.
Roll dough to 1/2\" thickness and brush off excess flour.
Cut out dough using a floured 2\" biscuit cutter.
Pull each round into an oval, approximately 2 1/2\" long.
Dip one side of oval into melted butter and fold oval in half with buttered side facing out.
For each pan, place the fold side of 10 rolls against the side of the pan, pressing center fronts of rolls together gently to seal.
Place 5 rolls in inner circle and 1 in the middle for a total of 16 rolls per pan.
Cover loosely and let rise in warm place for 1 hour or until doubled in size.
Preheat oven to 400\u00b0 and bake rolls uncovered for 12 to 15 minutes or until lightly browned.