I think I struggled with these rolls because the dough was so soft.
It was not the traditional bread making method.
I think the egg was what threw me off. Once you mixed the egg in, the dough got super sticky.
I tried not to over handle the dough. It was difficult though. In order to roll the dough or knead it, I had to add additional flour.
I also had a little difficulty shaping the rolls. The dough did not seem to want to stay in the shape during the rise time.
So, honestly, I am not sure what the rolls were supposed to look like. The end result was not what I was expecting.
I do have to say that the rolls were really tasty. They just looked a mess.
PARKER HOUSE ROLLS
2 Tablespoons Shortening
1 Teaspoon Salt
1/4 Cup Sugar
1 Envelope Yeast
1 1/2 Cups Lukewarm Water
3 1/2 Cups Sifted Flour
1 Egg, Well beaten
Melted Butter
Add shortening, salt, sugar and yeast to water. Stir until shortening is melted. Sift in flour, cover and set in a warm place to rise. When doubled in bulk, add egg. Knead lightly and let rise again until doubled in bulk. Roll out 1/2 inch thick on a well floured board. Cut with a biscuit cutter 2 inches in diameter, crease in the center with a dull knife. Brush with melted butter, then fold over, pinching the dough at the sides to make a pocketbook. Place on a baking sheet and brush tops with melted butter. Let rise, then bake in a 400 degree oven for 20 minutes.
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