Warm the milk in a small saucepan over low heat. Mix a third of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved. Then add the beaten eggs and bubbly yeast
Add flour, quarter cup at a time, beating on high speed of stand mixer. This step should take at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, if necessary, to make a soft dough. Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour.
Punch down the dough and roll out on floured surface to half inch thickness. Cut with 3 inch round cookie cutter. Brush each roll with melted butter and fold in half to make half circles. Pinch edge lightly to hold, so the rolls don't unfold as they rise. Place in 2 greased 13 by 9 pans, cover, and let rise again until double, about 45 minutes.
Bake rolls at 350 degrees F for 20 to 25 minutes or until golden brown. Remove from pan immediately and brush with more melted butter. Don't use the same butter you used when forming the rolls melt some fresh just for this step. Makes 24 rolls
Originally Submitted
2/18/2011
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