PARKER HOUSE ROLLS
1 package active dry yeast
1 1/2 cups warm water (105 -115 degrees)
5 cups sifted, all-purpose flour, divided
1/2 cup sugar
1 1/2 teaspoons salt
1/2 cup shortening, melted
2 large eggs, lightly beaten
1/2 cup butter, melted
1 1/4 cups all purpose flour
Combine yeast and warm water in a 2-cup liquid measuring cup; let stand 5 minutes. Combine 4 cups sifted flour, sugar and salt in a large bowl. Stir in yeast mixture and shortening. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some melted butter. Cover loosely; let rise in a warm place (85 degrees), free from drafts, 11/2 hours or until doubled in bulk. Grease 4 (8-inch) round cake pans; set aside.
Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface (dough will be soft). Sift 1/2 cup flour evenly over dough. Roll dough to 1/2-inch thickness; brush off excess flour.
Cut out dough, using a floured 2-inch biscuit cutter. Pull each round into an oval, about 2 1/2 inches long. Dip one side of oval into melted butter. Fold oval in half with buttered side facing out. (Floured side will be for the Parker House pocket). For each pan, place folds of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place five rolls in inner circle, and one roll in center for a total of 16 rolls per pan. Cover loosely and let rise in a warm place free from drafts one hour or until doubled in bulk. Preheat oven to 400. Bake rolls, uncovered for 12-15 minutes or until lightly browned. Makes 64 rolls.