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Parker House Rolls
makes 24

1 package active dry yeast
3 tablespoons plus a pinch of sugar
3/4 cup plus 1 tablespoon unsalted butter, melted and cooled
1 cup of milk, room temperature
1 tablespoon salt
3 large eggs, slightly 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 (105F), 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 tablespoons 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 hours.

Generously brush a 9-by-13 inch 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 tablespoons butter. Using a pizza
wheel 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
baking pan, 4 across and 6 down. Brush tops with remaining 3
tablespoons butter. Cover pan with buttered plastic wrap. Set
aside to rise until dough does not spring back when pressed with
a finger, 25 to 30 minutes

Heat oven to 350F. Bake until golden, 35 - 40 minutes. Cool at
least 5 minutes before turning out of pan.


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