Whenever we have a big holiday gathering at my mom’s house, she always wants to serve these rolls. Yes, there’s a little work involved. But trust me, you won’t regret taking the time when these melt in your mouth!
(Parker House Rolls Recipe courtesy Omni Parker House Hotel, Boston, Massachusetts…via Bobby Flay and The Food Network. These are the best rolls ever!)
6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
2 cups hot tap water
1 cup butter (2 sticks), softened
1 large egg
In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
Put remaining 1/2 cup butter into sheet cake pan just until melted. Tilt pan to grease bottom.
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured pizza cutter, cut dough into 3 x 1 inch strips. Dip both sides into melted butter pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned.