Parker House Rolls

2 T melted butter   traditional: brush fold proof 30 minutes brush with butter bake 17–18 minutes at 350°F
2½ t dry yeast dissolve mix knead 10 minutes rise 60–90 minutes punch rest 10 minutes roll divide in 16
1 c milk
  warm cool beat
4 T unsalted butter, melted
2 T sugar pan rolls: brush sides of springform pan with butter
2 eggs, beaten  
552 g (4¼ c) bread flour mix
2 t salt
  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