Parker house rolls

Yield: 12 Servings

Ingredients:

1/2 pk Dry yeast
1 tb Sugar
1/4 c Warm water
3/4 c Milk; scalded -and cooled to lukewarm
1 ts Salt
1/4 c Unsalted butter; melted
3 c All-purpose flour (approx.) COMBINE YEAST
1/2 the sugar

Instructions:

and the water in the large bowl of an electric mixer. Let stand until bubbly about 5 minutes. Add the milk the remaining sugar salt and 1/2 the butter. On low speed add 3/4 cup flour. Beat at medium speed for 3 minutes. On low speed add the remaining flour 1/2 cup at a time until a soft dough is formed. Turn out on a lightly floured board and knead adding more flour if necessary until smooth and elastic 8-to-10 minutes. Transfer to a lightly buttered bowl turning to coat the dough. Cover and let stand in a warm place until doubled in volume about 1 hour. Punch down the dough and turn out on a floured board. Let rest for 5 minutes. Roll out the dough 1/2-inch thick and cut into 3-inch rounds. Make a crease at the middle of each round with the back of a knife. Brush lightly with the remaining butter. Fold the dough over and gently press the edges together. Place the rolls 2 inches apart on ungreased baking sheets. Cover with flour-rubbed dish towels and let rise in a warm place for 35 minutes. Preheat oven to 425F. Bake until golden brown 12-to-15 minutes.