Parker House Rolls

Directions

1. 1
   Melt 8 tablespoons butter in a saucepan over low heat.
2. 2
   Stir in the milk, sugar, and salt and cook over medium heat, stirring, until simmering.
3. 3
   Remove the mixture from the heat and allow it to cool.
4. 4
   In the work bowl of a stand mixer fitted with a dough hook, combine the yeast and warm water.
5. 5
   Stir until the yeast is dissolved.
6. 6
   Allow to stand for about 10 minutes, until bubbly.
7. 7
   Stir the cooled milk mixture into the yeast mixture.
8. 8
   Add 5 cups of the flour and beat until smooth.
9. 9
   Add a little more flour as needed if the dough seems sticky.
10. 10
    When the dough starts to pull away from the sides of the bowl, turn off the mixer and transfer the dough to a lightly floured work surface.
11. 11
    Knead the dough for a minute or two with your hands, just until smooth.
12. 12
    Place the dough into a large, well-buttered bowl and allow it to rise in a warm place for about 30 minutes, or until doubled in size.
13. 13
    Melt the remaining 8 tablespoons of butter.
14. 14
    To shape the rolls, pull off 1/4-cup pieces of dough and roll them into about 16 balls about 2 1/2 inches in diameter.
15. 15
    Flatten each ball slightly and make an indentation down the middle with a spatula.
16. 16
    For each ball, butter one half with about 1 1/2 teaspoons of the melted butter and fold the other half over it, lightly pressing on the edges.
17. 17
    Preheat the oven to 400F.
18. 18
    Butter a baking sheet.
19. 19
    Place the rolls at least 1 inch apart on the prepared baking sheet.
20. 20
    Cover the rolls with a clean kitchen towel and allow them to rise again for about 30 minutes, or until doubled in size.
21. 21
    Bake the rolls for about 15 minutes, or until lightly browned.
22. 22
    Remove the rolls from the oven and cool on the baking sheet for 5 minutes.
23. 23
    Transfer the rolls to a wire rack and cool for at least 15 minutes before serving.