Recipe: Custard Rolls and Easy Parkerhouse Rolls (using custard mix)

CUSTARD ROLLS

2 pkg. dry yeast
1 1/4 cups warm water (120 degrees)
1/4 cup butter, softened
1 tsp. salt
1 (3 1/2 oz.) pkg. egg custard mix
3 to 3 1/2 cups flour

Soften yeast in warm water until dissolved. Add butter, salt and egg custard; mix well. Gradually add flour, mixing well. Knead on floured board 12 times.

Make dough into rolls the size of small eggs and place in a lightly greased 13x9-inch baking pan. Or roll into a rectangle, cut in half, and roll like jelly roll. Slice and put in lightly greased pan.

Let rise in warm place until doubled, about 45 minutes to 1 hour.

Bake in a preheated 400 degree F oven 10-15 minutes.

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EASY PARKERHOUSE ROLLS

3 1/2 to 4 cups Pillsbury's Best All Purpose Flour, divided use
1 1/4 cups warm water
2 pkg. active dry yeast
1 (3 1/2 oz.) pkg. egg custard mix
1/4 cup butter or margarine, softened
1 tsp. salt

In large mixer bowl, combine 2 cups of flour with remaining ingredients. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, stir in remaining flour to form a stiff dough. Knead on floured surface about 2 minutes.

Roll out to a 20x8-inch rectangle. Cut in half lengthwise making two 20x4-inch strips. With knife handle, crease each strip lengthwise, slightly off center. Fold along crease. Gently pull and shape each strip to eight 3-inch slices. Place on greased cookie sheet. Cover; let rise in warm place until light, 45 to 60 minutes.

Bake in preheated 400 degree F oven for 10 to 12 minutes until golden brown. Serve hot.

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