Parker House Rolls
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||2 Cup (32 tbs)|
|Granulated sugar||2 Tablespoon|
|Sifted all purpose flour||7 Cup (112 tbs), divided|
|Egg||1 , well beaten|
|Melted butter||1 Tablespoon|
Dissolve yeast in warm water.
Combine milk, sugar, salt and butter in a saucepan; scald, then cool to lukewarm.
Stir in yeast mixture, then add 3 cups of the flour, beating very hard, until smooth and creamy.
Cover with a tea towel and place in a warm spot.
Let rise until light and bubbly, about 1 hour.
Mix in egg and enough of remaining flour to make a kneadable dough.
Knead well, cover again, and let stand in a warm place until double in size, about 1 1/2 hours.
Roll dough to 1/3 inch thickness on a lightly floured board.
Dough will spring back at first.
Cut with a 3 inch round cookie cutter.
Brush each circle with a little melted butter, crease center with back of a table knife to make one straight crease across the center, then fold over in half, pinching edges together.
Place rolls 1 inch apart on ungreased baking sheets.
Let rise again in a warm place until almost double in size, about 45 minutes.
Bake in a preheated 450°F oven 12 to 15 minutes.