Breads Yeast: Parkerhouse Rolls by Recipe Cottage

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	Parkerhouse Rolls

		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.