Parker House Rolls

Ingredients

• 1 cup milk (2%)
• 4 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tsp salt
• 1/2 cup warm water (104ºF/40ºC)
• 1 tsp granulated sugar
• 1 pkg (8 g) active dry yeast
• 1 large egg
• 1/4 cup salted butter, melted and cooled
• Flour, optional*
• Melted butter*

Directions

1. Remove milk from refrigerator and let stand at room temperature for 30 minutes. Meanwhile, combine flour, 2 tbsp sugar and salt in a bowl; set aside. Combine warm water and 1 tsp sugar, stirring to dissolve. Sprinkle yeast on top. Let stand until foamy, about 5 minutes.
2. Place milk, 2 cups flour mixture, yeast mixture and egg in a stand mixer fitted with a flat beater. Using low speed, beat mixture for 2 minutes. Add cooled melted butter and continue beating for 2 minutes.
3. Change stand mixer attachment to a dough hook. Add remaining flour mixture. Using low speed, beat just until dough comes together and forms a ball, about 5 minutes. If dough is too sticky, gradually beat in additional flour until dough comes together and forms a ball. Using greased hands, shape dough into a ball. Transfer dough to an oiled bowl; turn dough to coat with oil. Cover with plastic wrap. Let dough rise in a warm draft-free place until doubled in volume, about 40 minutes.
4. Punch down dough. Cut dough into 24 pieces. Roll each piece into a ball. Transfer balls to a tray and cover with greased plastic wrap. Let stand for 5 minutes.
5. With greased hands, turn over each ball of dough and gently press each to flatten into an oval with a thickness of 1/4 inch. Brush top of ovals with melted butter. Using the handle of a wooden spoon, press down, crosswise, in centre of each oval to make a crease. Fold dough over at crease so that edges meet. Transfer to a greased large rimmed baking sheet. There should be spaces between unbaked rolls as rolls will expand during rising. Cover pan with greased plastic wrap. Let rise in a warm draft-free place until double in volume, about 25 – 30 minutes. Meanwhile, preheat oven to 375ºF. If any rolls opened during rising, gently press down to close. Brush tops with additional melted butter.
6. Bake for 18 – 20 minutes or until rolls are golden brown. Brush tops with additional melted butter. Cool rolls in pan on a rack for 5 minutes. Remove from pan and cool on racks.