Parker House Rolls

Parker House Rolls

1/2 stick melted unsalted butter, plus more melted butter for brushing bowl and brushing rolls
3/4 cups warm milk
1 package active dry yeast
3 Tablespoons sugar
1 teaspoon salt
1 egg, lightly beaten
3 cups all-purpose flour, plus more for work surface

1. Brush a large bowl with some melted butter; set aside. In a small bowl, sprinkle yeast over 1/8 cup milk. Let stand until soft, about 5 minutes. In another large bowl, combine butter, sugar, salt, remaining 5/8 cups milk, and egg. Whisk to combine. Whisk in yeast mixture.
2. Using a wooden spoon, stir in flour, 1 cup at a time, until you have a soft dough. Turn dough out onto a floured work surface, and knead until smooth and elastic, 7 minutes. Place in prepared bowl, turning to coat with butter. Cover with plastic wrap. Let stand in a warm spot until doubled in bulk, about 1 hour and 15 minutes.
3. Punch down dough. Cut into 2 pieces and let rest for 10 minutes. Working with one piece at a time, on a lightly floured surface, roll into a 12-inch square, about 1/3-inch thick. Cut into six 2-by-12-inch strips. Cut each strip into three 4-by-2-inch rectangles.
4. Brush rectangles with butter. Crease rectangles slightly off center. Fold at crease. Arrange in rows on buttered baking sheet, with shorter side facing down. Cover and let stand until doubled in bulk, 25 minutes.
5. Preheat oven to 375 degrees. Brush rolls with melted butter. Transfer to oven and bake until golden, about 17 minutes. Remove from oven and brush once more with melted butter.

makes 18 rolls