Parker House Rolls
Yes, it's easy to buy a big bag of rolls from the grocery store, but there's nothing like home baked bread on Thanksgiving. I always make these first on Thanksgiving day, so that I can eat them for for breakfast with some butter and jam.
The dough can also be made beforehand and frozen after you shape them. Just leave them out at room temperature for an hour before you bake them.
- 1 envelope active dry yeast (2 1/4 teaspoons)
- 2 cups milk (heated to 110 degrees F)
- 1 1/2 sticks butter melted plus more for brushing on rolls
- 1/2 cup sugar
- 2 eggs, lightly beaten
- 7-7 1/2 cups all purpose flour
- 1 tablespoon salt
- in a stand mixer bowl, combine your warm milk and yeast with 1 tablespoon of the sugar. Let stand until foamy, 10 minutes.
- Beat in the remains sugar, butter, eggs, and salt. With your mixer on low, stir in the flour one cup at a time until the dough comes together. Add more flour by the spoonful if necessary.
- Mix on medium until dough forms a loose ball around the hook.
- Grease a clean bowl with butter or oil and transfer your dough to the bowl and cover with plastic wrap. Let it stand in a warm place until it has doubled in size. This usually takes 1 1/2 hours.
- Preheat your oven to 350 degrees F and grease your baking sheet. Punch your dough down and put it onto a lightly floured work surface
- Shape the dough into a 8x16 inch rectangle and cut your dough in half lengthwise with a floured knife. Then cut it crosswise into 12 strips
- Melt about 3 tablespoons butter and one at a time, brush butter on each rectangle and then fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath
- Place rolls on prepared sheet and bake the rolls for 15-18 minutes or until golden brown.