parker house dinner rolls

I went to the neighbors for thanksgiving this year... which was really nice to not do the major cooking rather just the sides!  Good food, good company always a great combo!  One of the things my neighbor made were these delicious parker house rolls!  She got the recipe from food network tv thanksgiving edition and i had to repost.  I am making a half a batch for xmas!  Eat & enjoy!

Parker House Rolls
active time: 55 minutes, total time: 3 hours and 10 minutes
makes: about 24 rolls

1 (1/4 oz) packet of active dry yeast
1/2 c. sugar
7 1/2 - 8 c.  all-purpose flour (i like to use unbleached), plus a bit more for dusting
12 Tbsp. (1 1/2 sticks) unsalted butter, melted and cooled, plust softened butter for brushing
2 c. milk at room temperature (original recipe calls for whole milk, however I usually use skim and it has never been an issue)
2 large eggs, at room temperature
1 Tbsp kosher salt, plus more for sprinkling

1. Bloom the yeast. measure out 1/2 c. warm water and check the temperature. It should be between 110 - 120 degrees. Sprinkle the yeast into a large bowl, and add the warm water and whisk in the sugar. Let sit 1 minute (should be bubbly and froth slightly). Then gently stir in 1 c. of flour. Set aside near the stove warm place) while you prepare the dough.

2. Make the dough. mix the melted butter and milk in a mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrap the yeast mixture and mix until incorporated. Add 6 1/2 c. flour and 1 Tbsp salt; mix until the dough forms a ball, 2 - 3 minutes, adding up to 1/2 c. more flour if the dough is too wet and sticky.

3. Let it rise. Brush a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel and let it rise in a warm place, 2 hours - 2 1/2 hours. The dough should double in volume.

4. Shape the dough. Preheat the oven to 375 degrees and line a baking sheet with a silpat (or parchment paper). Dust a clean flat surface with flour and turn the dough out onto it. Flour your hands; gently press the dough into a 16 - 8 inch rectangle, about 1/2 to 3/4 inch thick (don't use a rolling pin).

5. Cut the Dough. With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips.

6. Shape the dough. One at a time, fold each strip of dough unevenly in half so the top part slightly overlaps the bottom half, then tuck the overhang underneath. Place the rolls seam side down on the prepared baking sheet in 3 tightly packed tows. (if making in advance warp the baking sheet tightly in plastic wrap and freeze up to 3 weeks.  (leave only 1 - 2 inches between the rows so the rolls rise up together in the oven.)

7. Bake the rolls. Bake until the rolls are bursting at the seams and are golden brown, 18-20 minutes. (If frozen, bake 25 minutes at 325 degrees, then 10 minutes at 375 degrees). Remove from the oven and brush with softened butter. Sprinkle with salt and serve immediately!