Parker House Rolls

Warm milk in a small saucepan over low heat.

Mix 1/3 of the milk with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes.

In a large bowl, combine remaining milk, melted butter, salt and sugar and beat until the sugar is dissolved.

Add the beaten eggs and proofed (bubbly) yeast.

Change to bread hook on mixer.

Add flour, 1/4 cup at a time, beating on a high speed of stand mixer for at least 5 minutes until dough hook picks up all flour in the bowl, resulting in a soft dough.

Knead with dough hook until smooth and satiny, about 7-10 minutes.

Place dough in greased bowl, turning to grease top. Cover with clean cloth and let rise in warm place until light and doubled in size, about 1 hour.

Alternatively, cover the dough well and place in refrigerator overnight. Let the dough stand at room temperature for 1 hour before proceeding with recipe.

Punch down the dough and roll out on lightly floured surface to 1/2” thickness.

Cut with 3” round cookie cutter.

Brush each roll top with melted butter and fold in half to make half circles. Pinch edge lightly to hold.

Place in 2 greased 13X9” pans, cover, and let rise again until double, about 45 minutes (or 60-75 minutes if refrigerated).

Bake rolls at 350°F for 20-25 minutes or until golden brown.

Remove from pan immediately and brush with more melted butter.