Important Note: Only use glass bowls and wooden spoons. NO metal! The secret to this recipe is DO NOT knead the dough!
Combine yeast and warm water in 2 cup liquid measuring cup; let stand 5 minutes.
Combine 4 cups sifted flour, 1/2 cup sugar, and salt in a large bowl. Stir in yeast mixture and Crisco. Add eggs and remaining 1 cup sifted flour; stir vigorously until well blended. (Dough will be soft and sticky.) Brush or lightly rub dough with some of the melted butter.
Cover loosely; let rise in a warm place (85 degrees F), free from drafts, 1 1/2 hours or until doubled in bulk. (NOTE: Place covered dough in microwave next to cup of steaming hot water to rise. Also, quick-acting yeast helps speed this process along.)
Grease 4 (8-inch) round cakepans; set aside.
Sift 3/4 cup flour in a thick layer evenly over work surface; turn dough out onto floured surface. (Dough will be soft.) Sift 1/2 cup flour evenly over dough. Roll dough to 1/2-inch thickness; brush off excess flour.
Cut dough using a floured 2-inch round cutter. Gently stretch each round into an oval about 2 1/2-inches long. Dip 1 side of oval into melted butter. Fold oval in half, buttered side facing out. (Floured side will form the famous Parker House pocket.)
For each pan, place the folds of 10 rolls against side of prepared pan, pressing center fronts of rolls together gently to seal. Place 5 rolls in inner circle, and 1 roll in center for a total of 16 rolls per pan.
Cover loosely and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Preheat oven to 400 degrees F. Bake rolls, uncovered, for 12-15 minutes or until lightly browned. Immediately brush with melted butter.
Yield: 64 rolls
Source: "Best Kept Secrets of the South's Best Cooks" from the editors of Southern Living
By April from Albany, GA