Parker House Rolls
Yield 24 rolls
- 1 1/2 cups milk
- 1 stick unsalted butter, cut into pieces, plus more for brushing
- 1/2 cup sugar
- 1 package active dry yeast
- 1/2 cup water, warm
- 3 large eggs, beaten
- 2 teaspoons kosher salt
- 7-8 cups all-purpose flour
Bring milk to a simmer in a saucepan. Remove from the heat, whisk in the butter and sugar and cool. Dissolve yeast in warm water in a liquid measuring cup and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and 1/2 of the flour in a mixer with the dough attachment and mix until smooth. Slowly add the remaining flour, 1/2 cup at a time, and stir until a smooth ball forms.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise until doubled in size, about an hour. On a floured surface, punch down the dough and shape into desired shapes. Place on lined baking sheet. Cover again and let rise until doubled, another 30 mintues.
Preheat the oven 350 degrees F.
Bake for about 15-20 minutes or until golden brown. Remove from the oven and brush with melted butter just before serving.