Pareve Parker House Rolls
2 tbsp. dry yeast
1 tsp. sugar
1 1/2 c. warm water
1/4 c. margarine (unsalted, softened, and cut into small cubes)
1/4 c. sugar
2 tsp. salt
5 - 6 c. all-purpose (or bread flour)
1/2 c. margarine (unsalted and melted)
In a large bowl, sprinkle sugar and yeast over warm water and stir briefly. Let stand, allowing yeast to swell a couple of minutes. Stir in margarine, sugar, salt, and most of flour. Knead to make soft dough, adding more flour as required. Knead about 8 minutes until smooth and elastic.
Place in a lightly greased bowl and cover. Allow to rise until doubled in bulk or refrigerate overnight (if refrigerating, allow dough to warm to room temperature before proceeding).
Divide dough into 12 portions. Cut each into three chunks and dip in melted margarine. For more traditional looking rolls, form the chunks into small balls. Place the three balls or chunks into each well of a 12-well muffin pan. Drizzle any leftover melted margarine over rolls. Cover lightly with plastic (slipping the entire baking sheet into a large, clean garbage bag works well) and allow to rise until doubled in bulk.
Preheat oven to 375 degrees F. and bake rolls for ten minutes. Reduce heat to 350 degrees F. and bake until lightly browned (another 15 to 20 minutes).
A silky, soft dough that bakes up into melt-in-your-mouth rolls that are made to sop of turkey gravy. Unsalted margarine makes these tender but still dairy free, to serve with the Thanksgiving turkey.