june carter cash’s parker house rolls

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Here’s an easy, delicious recipe for classic Parker House Rolls that I found in June Carter Cash’s Mother Maybelle’s Cookbook.

These yummy rolls would make the perfect accompaniment to a casual soup and salad lunch or a fancy holiday dinner. Please pass the rolls and plenty of butter!

1 envelope (1/4 oz.) active dry yeast

1 and 1/2 cups warm water (120 degrees F. )

2 Tablespoons butter or shortening

1 teaspoon salt

1/4 cup sugar

3 and 1/2 cups all purpose flour, sifted

1 egg, well beaten

melted butter for brushing over tops

In a large bowl, dissolve yeast in the water. Add the shortening/butter. Allow to melt. Stir in salt, sugar and sifted flour. Cover with plastic wrap and allow dough to rise in a warm place. When doubled in size, mix in the egg and knead gently. Cover and let rise again until doubled in size.

Preheat oven to 400 degrees F. Roll out on a floured board and cut into rounds with a 2-inch biscuit cutter. Crease each roll in the center with a dull knife and brush with the melted butter. Fold in half on the crease and pinch sides to seal.

Place rolls on an ungreased baking sheet. Brush tops with melted butter again. Cover and allow to rise in a warm place for 30 minutes. Bake for 20 to 25 minutes in preheated oven. Makes 24 rolls.



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  2 comments for “june carter cash’s parker house rolls

  1. Gracie
    June 13, 2016 at 9:51 am

    This recipe cannot be right. The sugar and salt was not added to the mix anywhere and egg cannot be added to the dough after it has risen. I make Parker House Rolls 3 times a year for our family dinners so I know this is not correct.

    • Melissa
      June 13, 2016 at 3:47 pm

      You may want to look again. The sugar and salt is indeed added when you add the flour. I’ve made this particular recipe several times since posting and the rolls come out wonderfully every time. If you have a recipe you make several times a year, and you like it, then I suggest you stick with it. Best, ~M

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