Parker House Rolls

Let's Cook

1. Step 1.

   Combine in a small bowl and stir to dissolve the sugar and melt the butter: 1 cup (235g) warm (105° to 115°F) milk; 2 tablespoons (30g) butter, softened; 1 tablespoon (10g) sugar; ¾ teaspoon salt

2. Step 2.

   Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes: 2 tablespoons (30g) warm (105° to 115°F) water; 1 envelope (2 ¼ teaspoons) active dry yeast

3. Step 3.

   Stir the milk mixture into the yeast. Beat in: 1 large egg

4. Step 4.

   Have ready: 3 ⅓ to 3 ⅔ cups (415 to 460g) all-purpose flour

5. Step 5.

   Stir in part of the flour, then transfer the dough to a work surface and knead in the rest, using only enough to form a dough that can be handled easily. Place in an oiled bowl. Brush the top with: Melted butter

6. Step 6.

   Cover and let the dough rise in a warm place (75° to 85°F) until doubled in bulk, about 1 hour.

7. Step 7.

   Roll the dough out into a 30-inch-long log and cut into 1-inch pieces. Roll each piece into a ball and flatten into a 2-inch round. Dip the handle of a wooden spoon in flour or rub flour on a rolling pin and use it to make a deep crease across the middle of each roll. Fold the rolls over on the crease and press the edges together lightly. Place about 2 inches apart in rows on greased baking sheets. Let rise in a warm place (75° to 85°F) until puffy, about 35 minutes.

8. Step 8.

   While the dough rises, preheat the oven to 425°F.

9. Step 9.

   Bake until golden brown, 15 to 18 minutes. Transfer the rolls to a wire rack to cool.