pat's Recipe

Parker House Rolls

Category: BREADS

1 pkg active dry yeast
3 Tbsp plus a pinch of sugar
3/4 cup (1 1/2 sticks)plus 1 Tbsp unsalted
butter, melted and cooled, plus more for
plastic wrap, and baking pan
1 cup milk, room temperature
1 Tbsp salt
3 large eggs, lightly beaten
4 1/2 to 5 cups all-purpose flour

In the detached bowl of an electric mixer, whisk together yeast, 1/4 cup warm water (105 degrees), and a pinch of sugar. Set aside until mixture is foamy, about 6 minutes.
Attach bowl to mixer fitted with the dough-hook attachment. On low speed, add 7 Tbsp butter, milk, salt, remaining sugar, and eggs. Slowly add enough flour to make a sticky dough. Brush the inside of a mixing bowl with butter. Place dough in bowl; cover bowl with buttered plastic wrap. Set aside until doubled in size, about 2 1/2 hrs.
Generously brush a 9x13-in baking pan with butter. Turn dough out onto a floured work surface. Roll into a 12-by-16-inch rectangle. Brush dough generously with 3 Tbsp butter. Using a pizza cutter or a sharp knife, cut dough into 6 equal strips lengthwise. Cut dough crosswise into 4 equal parts. You will have 24 elongated rectangles. Fold each rectangle in half, and place in prepared pan, 4 across and 6 down. Brush tops with remaining 3 Tbsp butter. Cover pan with buttered plastic wrap. Set aside to rise until dough does not spring back when pressed with a finger, 25-30 minutes. Heat oven to 350F and bake until golden, 35-40 minutes. Cool for at least 5 minutes before turning out of pan.

makes 24