Original Parker House Rolls
ready in: 2-5 hrs
recipe id: 104844
3/4 cup warm water (105 to 115 degrees F)
2 packages active dry yeast
3/4 cup warm milk (105 to 115 degrees F)
1/3 cup sugar
1/4 cup butter or margarine, softened, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons butter or margarine, softened
1 1/2 teaspoon salt
4 3/4 cups all-purpose flour
Place 1/2 cup warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved.
Add remaining warm water, warm milk, sugar, 1/4 cup butter, salt and 2 cups flour; blend well. Stir in egg and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Remove dough to lightly floured surface; divide in half. Roll each half to 12-inch square, about 1/4-inch thick.
With sharp knife, cut each square into six (12- x 2-inch) strips. Cut each strip into three (4- x 2-inch) rectangles. Melt remaining butter; brush on rectangles.
With dull edge of knife, crease each rectangle slightly off center; fold at crease. Arrange in rows, slightly overlapping, on large greased baking sheet, with shorter side of each roll facing down.
Allow 1/4-inch of space between each row. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Bake at 400 degrees F for 15 minutes or until done. Remove from pan; cool on wire rack.
Shaping Parker House Rolls: Roll dough to square; cut into strips. Cut strips into rectangles; brush with butter. With dull edge of knife, crease each slightly off-center; fold at crease.
Arrange in rows, overlapping, on baking sheet with shorter side of each facing down.
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