Makes about 100 rolls and serves 40 people.
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Ingredients
- Rolls
6 tablespoons sugar, separated
4 packages yeast (3 tablespoons)
4 1/2 cups lukewarm water
4 large eggs, beaten
2 tablespoons salt
1 cup powdered milk
1 cup oil
4 pounds (about 12 cups) all-purpose flour
1 stick butter, melted
Directions
- Whisk yeast and 2 tablespoons sugar to lukewarm water. Allow to sit until yeast starts to foam, 2-5 minutes.
- In a large bowl, mix remaining 4 tablespoons sugar, eggs, salt, powdered milk, and oil with a wooden spoon until incorporated, about 30 seconds. Add water/yeast/sugar to mixture, and stir until incorporated, about 30 seconds.
- Add the flour, and stir with wooden spoon to incorporate all flour. Dough will be sticky. Cover with a towel and allow to rise in a warm place for 20-30 minutes, until nearly double in size.
- If baking in a Dutch oven, start heating the coals when the dough begins its rise.
- Generously flour a flat surface and pour the dough onto the surface. Knead 4-5 times to incorporate some flour and smooth the surface. Sprinkle flour on top and roll to 1/2″ thickness.
- Cut with a roll cutter (Vienna Sausage cans are perfect; punch a hole in the top so the rolls will drop out). Dip lightly in melted butter on both sides and fold over into Parker house shape.
- If baking in indoor oven, heat oven to 350º F.
- Place folded rolls in round cake or pie pan. The rolls should almost touch. Cover with a cloth and allow to rise in a warm place until double in size, about 20 minutes.
- If baking in Dutch oven, place 3 small rocks or bottle caps in bottom of oven to prevent burning. Place pans in ovens, cover with lid, cover with coals, and bake until golden brown, about 15 minutes.
- If baking in indoor oven, place 2-3 pans in oven and bake until golden brown, about 15 minutes.
- Remove from oven (Dutch or indoor) and immediately flip onto a serving plate. Serve warm.