BREAD - Parker House Rolls
- 3 tablespoons warm water
- 3 tablespoons sugar
- 2 1/4 teaspoons (1 1/4-ounce package) active dry yeast
- 1/2 cup unsalted butter
- 1 cup whole milk
- 2 cups bread flour
- 1 1/2 teaspoons salt
- 3/4 —1 1/2 cups all-purpose flour
Adapted from completelydelicious.com
Stir together warm water, 1 tablespoon of the sugar, and yeast in a small bowl until yeast is dissolve. Let stand for about 5 minutes.
Melt the butter in a small saucepan over low heat. Add the milk and heat until lukewarm. Pour into the bowl of a stand mixer, add the yeast mixture, remaining 2 tablespoons sugar, bread flour, and salt and mix with a dough hook until combined. Add 3/4 cup all-purpose flour and continue to mix. Then, if necessary, add up to 1/2 cup more flour, 1 tablespoon at a time, while mixing until the dough forms a ball.
Continue kneading the dough on medium speed, adding more flour if necessary, until smooth and elastic but still slightly sticky, about 10 minutes. Form dough into a ball and place in a greased bowl. Cover with plastic wrap and let rise in a warm draft-free place until doubled in size, about 1 hour.
Butter a 13×9 inch baking pan. Divide dough into 20 equal pieces and shape into balls. Arrange evenly in the pan, cover loosely with plastic wrap and let the rolls rise for an additional 30-45 minutes until almost doubled.
Use a floured straight edge (such as a ruler, I used the blunt edge of a knife) to make a deep crease down the center of each row of rolls. Let rolls rise for another 15 minutes.
Preheat oven to 375 degrees F. Melt 2 tablespoons of butter and brush the tops of the rolls. Bake until golden, about 20 minutes. Cool rolls in pan for 10 minutes and brush with more butter, if desired.