I am totally smitten with these rolls. Shall we get on with the show. This was all that was left of the Hawaiian DinnerRolls by the time I went to take a picture and I had to fight tooth and nail to keep the kids from devouring the last of the rolls only because I was out of crushed pineapple to make another batch
For Parker house rolls roll dough out cut dough with a doughnut cutter with the hole cutter removed, (I used a little round biscuit/cookie cutter) I then poured a little olive oil mixed with a drop of butter flavor and maybe a pinch of salt on your cookie sheets rub each roll in the oil to coat then fold in half and press the edges together with your fingers being sure the top extends over the bottom so they stay folded as they rise
Beat together the egg and water for the top and brush the tops of the risen rollswith the egg wash. Of course, it started with the usual exploration of Pinterest, but somehow it ended up at this wonderful website
Add enough flour to make a soft, maybe a wee bit sticky, dough. At restaurants, to the horror of my parents, they are the rolls of which I would pluck out the doughy center, butter, and then tuck with a piece of steak and eat as a mini sandwich
Cut each biscuit in 5 equal parts with kitchen shears or knife. Place all 5 pieces in the muffin tin on top of the topping mixture, and repeat with all the rolls. Bake for 15-20 minutes or until biscuits begin to brown. Cool 1-2 minutes and then invert onto waxed paper
(Maybe you can sense this from my experimentation with pancake flavors like tarte tatin, peanut butter carrot and cornbread…) This is not a good thing, since those are what I find myself craving most often (aka, right now
The Pancake Princess and the Protein Prince | Craving pancakes all day, every day.
The dough will be just slightly sticky. With a wooden spoon beat until smooth. Normally when I come across a bread recipe I decide on what I want to change on it, but this pillow soft dinnerrolls were perfect