Parker House Rolls

Step 1

1. In a large bowl, stir together 2 c. of the flour and the yeast; set aside. IN a large medium saucepan, heat and stir buttermilk, sugar, the 1/3 c. butter, and the salt just until warm (120 degrees to 130 degrees). Add buttermilk mixture and egg to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds. Beat on hight speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

2. On a floured surface, knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a greased bowl, turning once to grease surface. Cover; let rise in a warm place until double in size (about 1 hour).

3. Punch dough down. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Grease two baking sheets; set aside.

4. Roll dough to 1/4 inch thickness; cut out with a floured 2 1/2 inch round biscuit cutter. Brush cutouts with some of the melted butter. Make a slightly off-center crease in each cutout; fold the large portion over the small portion, overlapping slightly. Press the folded edge firmly. Place folded cutouts 3 inches apart on prepared baking sheets. Cover; let rise in a warm place until nearly double in size (about 20 minutes).

5. Preheat oven to 375 degrees. Brush risen cutouts with the remaining melted butter. Bake for 12 to 14 minutes or until rolls are golden. Immediately transfer rolls from baking sheets to wire racks; cool slightly. Serve warm.