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Easy Parker House Rolls




Source of Recipe


from recipe source


Recipe Introduction


These rolls are almost a must at some holiday dinners.
Restaurants and most older cooks make it a tradition to serve them.


List of Ingredients




1 1/4 c. scalded milk
2 tsp. softened + 2 tsp. melted butter, separated
2 packets active dry yeast 2 tsp. active dry yeast from a bulk/jar
1/4 c. lukewarm (110 degrees) water
3 tsp. sugar
3/4 tsp. salt
2 c. + 2 1/2 c. unbleached flour

Recipe



Pour the milk over the sugar, softened butter, and salt in a mixing bowl.
Let cool to lukewarm.
Sprinkle the yeast over the lukewarm water and stir to dissolve.
Add 2 c. of the flour, and the yeast mixture to the milk mixture.
Beat, with an electric mixer on medium speed, until smooth, about 2 minutes.
Gradually add enough of the remaining flour to make a soft dough.
Cover and let rest for 15 minutes.
Knead the dough a few times on a lightly floured surface until it is no
longer
sticky.
Roll out to a 1/2 inch thickness. Cut with a round, floured, biscuit cutter.
Brush the rounds with the melted butter.
Crease each roll in the center with the dull edge of a knife.
Fold the rolls over on the crease.
Press the edges together lightly.
Place on greased baking sheets.
Cover and let rise in a warm place until almost doubled, about 30 minutes.
Preheat oven to 400.
Bake for 10 minutes or until golden brown.
Remove from the baking sheets and let cool on wire racks.