Thanksgiving Food Series, Part 2

PARKER HOUSE ROLLS
Food means so much to our world, and I am very thankful for the gift of sharing, giving and receiving this recipe. Here is another addition to my Thanksgiving Food Series. Enjoy!

And a special thanks to Kathi for sharing this family tradition to the blogging world!


I have been asked to tell our family history as it relates to the Parker House Rolls.  One piece of family history that I’ve always enjoyed is the one which tells of Woodson Daniel Parker, my Grandfather, who was born at the Parker House Hotel in Boone (then known as Boonesborough), Iowa on September 17, 1868.  The hotel was owned and operated by his grandparents, David Parker and Lucinda Sinclair Parker.  She is credited with creating the Parker House Rolls to serve in their hotel.  When Abraham Lincoln was on the campaign trail in his run for public office he was said to have stayed at the Parker House Hotel and left my great-grandfather a wooden clothes brush in a red case as a gift for their hospitality.  I remember my father showing me that red case with the clothes brush in it many times when I was little.
We have always served Parker House Rolls at Thanksgiving, Christmas and Easter.  They are a little work but are certainly worth the effort.  They are very light and moist and keep for several days.  The following is our family recipe:
1 cup warm mashed potatos
1 cup warm water
1/2 cup sugar
1 pkg. yeast
Add enough flour to make a sponge and let stand for a few hours or it can stand overnight.
Then add 1/2 cup melted butter, 3 eggs (beaten), and 1 tsp. salt.
Mix enough flour for a medium dough.
Let raise once more.
Mix down and roll out dough about 1/2 inch thick.  Use a wide-mouth Mason jar ring or cookie cutter to cut out the circles.  Brush just the center of each circle with melted butter, being careful not to butter the edges.  Make a very light indentation down the middle of each circle with a butter knife and fold over half the roll and press the edges together.  If the butter is to the edges they will not pinch together very well–or will open up while baking (but they are still delicious).
I usually brush the tops of rolls at this point and let raise again.
Bake at 375 degrees for 15-20 minutes.

Enjoy!!


Keep up the sass, seriously!

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