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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Fannie Farmer’s Parker House Rolls   
    Categories: Five, Breads   
         Yield: 30 servings   
       
         4 tb Butter; room tem   
              +=PLUS=+   
         4 tb Melted butter; for brushing   
              - dough   
         2 tb Sugar   
         2 ts Salt   
         2 c  Warm milk   
       1/4 oz Env dry yeast   
         6 c  White flour; approx   
       
     Mix the 4 tablespoons room-temperature butter, the   
     sugar, the salt and the 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.   
        
     Make the 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 a minute or two, 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 425ºF/218ºC. 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 360ºF/182ºC oven   
     for a few minutes before serving.   
        
     By: Fannie Farmer and Marion Cunningham   
        
     Yield: 30 rolls   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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