Parker House Rolls

1. Sprinkle the yeast into ½ c of the milk in a bowl. Let stand 5 minutes, then stir to dissolve.
2. Warm the other ½ c of milk in a saucepan with butter and sugar. Stir until butter melts. Cool until lukewarm.
3. Beat eggs into milk/butter/sugar mixture.
4. Mix the flour and salt in a large bowl.
5. Make a well in the middle of the flour and pour in the two milk mixtures. Mix to forma soft, sticky dough.
6. Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. If the dough is too sticky, knead in extra flour, 1 T at a time, but be careful—the dough should not be dry.
7. Put the dough in a buttered bowl and cover with a dish towel. Let rise until doubled in side, 60–90 minutes.
8. Punch down the dough. Let rest 10 minutes.
9. Roll out the dough to form a 16″×8″ rectangle.
10. Cut dough into four strips, and cut each strip into four pieces.
11. Brush half of each rectangle with melted butter, then fold in half, leaving a 1″ flap.
12. Place rolls on a buttered baking sheet so each roll overlaps slightly with the one next to it.
13. Cover rolls with a dish towel and proof until doubled in size, about 30 minutes.
14. Brush the tops of the rolls with melted butter.
15. Bake 15–20 minutes at 350°F, until golden and hollow sounding when tapped underneath.
16. Cool on a wire rack.

Makes 16 rolls

Shamelessly stolen from bread by Eric Treuille and Ursula Ferrigno - 978-1-55363-062-3