Parker house rolls

 
                             Parker House Rolls
 
 Recipe By     : Nick Malgieri (Book "How to Bake")
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Breads                           
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      packages      active dry yeast
    1      tablespoon    granulated sugar
      1/2  cup           warm water -- , 100 to 115 deg.
      1/2  stick         butter -- , in small pieces
    2      cups          warm milk
    5      cups          all- purpose flour -- (5-6 cups)
    2      teaspoons     salt
      1/4  cup           melted butter -- (1/4 to 1/2 cup)
    1                    egg
                         beaten with 2 Tbsp. light cream or milk
 
 Dissolve the yeast and the sugar in the warm water and allow to proof. Melt
 the 1/2 stick butter in the warm milk, then combine with the yeast mixture
 in a large mixing bowl. Mix 2 to 3 cups of flour with the salt and stir, 1
 cup at a time, into the mixture in the bowl, beating vigorously with a
 wooden spoon to make a soft sponge. (The dough will be wet and sticky.)
 
 Cover the bowl with plastic wrap, set in a warm place, and let the dough
 rise till doubled in bulk, about 1 hour. Stir it down with a wooden spoon
 and add about 2 more cups of flour, 1 cup at a time, to make a dough that
 can be kneaded with ease. Turn out onto a lightly floured board and knead
 until velvety smooth and very elastic; press with the fingers to see if the
 dough is resilient. Let rest for a few minutes, then form the dough into a
 ball. Put into a buttered bowl and turn so that the surface is thoroughly
 covered with butter. Cover and put in a warm, draft-free place to rise
 again until doubled in bulk.
 
 Punch the dough down with your fist, turn out onto a lightly floured board,
 and let rest for several minutes until you are able to roll it out to a
 thickness of 1/2 inch. Cut out rounds of dough with a round 2- or 2-1/2
 inch cutter, or with a water glass dipped in flour. (The odd bits of
 leftover dough can be reworked into a ball, rolled out, and cut.) Brush the
 center of each round with melted butter. Take a pencil, a chopstick, or any
 cylinder of similar size and make a deep indentation in the center of the
 circle without breaking through the dough. Fold over one-third of each
 round and press down to seal. Arrange these folded rolls on a buttered
 baking sheet about 1/2 inch apart. Brush again with melted butter and allow
 the rolls to rise until almost doubled in size. They will probably touch
 each other. Brush them with the egg wash and bake in a preheated  375 deg.
 oven until lightly browned, about 20 minutes, depending on size. Test one
 by gently tapping it on the top. If done, you will hear a very faint hollow
 sound. Or take one, break it open carefully, and see if it is cooked inside.
 
 Remove the rolls to a cooling rack or serve piping hot right from the oven,
 with plenty of butter and preserves or honey, if desired.
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Best I have ever made, and among best I have eaten.