Parker House Rolls

2½ t dry yeast dissolve mix knead 10 minutes rise 60–90 minutes punch rest 10 minutes roll divide in 16 brush fold proof 30 minutes brush with butter bake 15–20 minutes at 350°F
1 c milk
  warm cool beat
4 T unsalted butter, melted
2 T sugar
2 eggs, beaten  
4¼ c bread flour mix
2 t salt
2 T melted butter  
  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