parker house rolls

Ingredients

• Servings: 30
• 1 (.25 ounce) package active dry yeast
• 1 teaspoon white sugar
• 1 cup warm water (110 to 115 degrees f/43 to 46 degrees c), divided
• 1 cup warm milk (110 to 115 degrees f/43 to 46 degrees c) warm milk (110 to 115 degrees f/43 to 46 degrees c)
• 6 tablespoons white sugar
• 1 tablespoon salt
• 5 1/2 cups all-purpose flour, divided, or more as needed
• 1 egg
• 2 tablespoons vegetable oil
• 2 teaspoons vegetable oil
• 3 tablespoons butter, melted

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 2 hrs 25 mins


• dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.
• stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. gradually whisk 2 cups flour into yeast mixture until smooth. add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.
• turn dough a floured work surface; knead until smooth and elastic, 6 to 8 minutes. place dough in a greased bowl, turning once so top of dough is greased. cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.
• punch dough and divide in half. roll each half on a floured surface until 1/3 to 1/2-inch thick. cut dough using a floured 2 1/2-inch round cutter. brush each dough circle with melted butter.
• make an off-center crease in each dough circle using the dull edge of a table knife. fold along crease so larger half is on top; press along folded edge.
• grease a baking sheet.
• arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.
• preheat oven to 375 degrees f (190 degrees c). remove towel or plastic wrap from dough.
• bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. transfer rolls to a wire rack to cool.