Directions: |
Directions:Warm the milk in a small saucepan over low heat. Mix 1/2 c. warm water with the dry yeast in a small bowl and let sit until bubbly, about 15 minutes. In a large bowl, combine milk, melted butter, salt and sugar and beat until the sugar is dissolved. Add the beaten eggs and yeast.
Add flour, 1/4 cup at a time, beating on high speed of stand mixer at least 5 minutes. When the dough gets too stiff to beat, stir in rest of flour by hand, to make a soft dough. (will be sticky) Turn out onto floured surface and knead for 5 minutes, until smooth and satiny. (Or mix in your bread mixer for 5 min) Place dough in greased bowl, turning to grease top. Cover and let rise in warm place until light and doubled in size, about 1 hour. (I have also covered the dough well and placed it in the refrigerator overnight. Let the dough stand at room temperature for 1 hour before proceeding with recipe.)
Punch down the dough and roll out on floured surface to 1/2" thickness. Cut with 3" round cookie cutter. Brush each roll 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. (If you refrigerated the dough, this will take longer, about 60-75 minutes.)
Bake rolls at 350 degrees F for 20-25 minutes or until golden brown. Remove from pan immediately and brush with additional freshly melted butter. Makes 36 rolls |
This recipe for Rolls-Aunt Verda's Parker House is from