MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fannie Farmer's Parker House Rolls
 Categories: Five, Rolls
      Yield: 30 Rolls

      4 tb Butter; room temperature,
           - plus:
      4 tb Butter; melted,
           - for brushing dough
      2 tb Sugar
      2 ts Salt
      2 c  Warm milk
    1/4 oz Env dry yeast
      6 c  White flour (approximate)

  Mix the 4 tablespoons room-temperature butter, sugar, salt, and
  warm milk in a large bowl and let cool to lukewarm.

  Stir the yeast into 1/4 cup warm water and let it stand for
  5 minutes to dissolve.

  Sponge:

  Add 3 cups flour and the dissolved yeast to the milk mixture and
  beat vigorously for 2 minutes to form a loose batter. Cover and let
  rise in a warm place until doubled in bulk, about 1 hour.

  Stir in the remaining flour 1/2 cup at a time to form a shaggy
  dough firm enough to knead. Turn out onto a lightly floured board,
  knead for 1 to 2 minutes, then let rest for 10 minutes. Resume
  kneading until smooth, 8 to 10 minutes. Alternatively, add the
  sponge and 3 cups flour to the bowl of a stand mixer fitted with
  the dough hook, and knead on low until the dough is smooth and
  pulls away from the sides of the bowl, 10 minutes. Cover the bowl
  and let rise again until doubled in bulk, 45 to 60 minutes.

  Using a rolling pin, roll out dough until it is 1/3" thick. Cut
  with a 2-3/4" round biscuit cutter or with an oval Parker House
  roll cutter.

  Using the dull edge of a knife, make a crease through the center of
  each piece of dough, brush with melted butter, fold in half along
  the crease, and press edges lightly together.

  Place rolls 1" apart on a buttered baking sheet or use a silicone
  baking mat. Let rise again until dough has doubled in size, about
  45 minutes. It should feel spongy to the touch, and hold an
  indentation when pressed with a finger.

  Position a rack in the upper third of the oven and heat to
  425°F/218°C. Bake rolls until golden, about 12 to 18 minutes. Brush
  again with melted butter. Let cool for a few minutes, then serve
  warm. The rolls are best when freshly baked but can be reheated in
  a 360°F/182°C oven for a few minutes before serving.

  Recipe by Fannie Farmer and Marion Cunningham

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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