Quick Parker House Rolls

This recipe takes no time at all for fresh bread. And because it uses staple ingredients, it is a perfect recipe for any time. The full recipe yields about 18 rolls, but it is easy to cut in half, if needed.

If you find that you like bread warm from the oven, but you are afraid to work with yeast, this is a good recipe for you. (Although, yeast is not difficult to work with, especially if you have thermometer to make sure the liquid is the right temperature.) MDS and I ate a bunch of these rolls just after giving them enough time to cool down so we wouldn't burn our mouths. They are delicious.

Quick Parker House Rolls 

• 4 cups flour
• 1 tsp. salt
• 6 tsp. baking powder
• 3 tbsp. melted butter, separated
• 1 1/2 cup milk

Sift together flour, salt, and baking powder. Add 2 tablespoons butter and milk to dry ingredients. Mix quickly until blended. Turn out on a floured surface. Knead lightly. Cut dough into 18 sections. Roll each section into a ball, then, using a rolling pin, flatten to about one half inch thick. Brush with melted butter, fold each in half and pinch the edges. Place rolls on a greased baking pan. Allow to rise for 10 minutes. Brush with melted butter. Bake at 450 for 15-20 minutes. Allow to cool. Enjoy!