¼ c lukewarm water (110° to 115°) 2 c lukewarm milk (110° to 115°)
1 package active dry yeast 1 egg, lightly beaten
6 tsp sugar 3 T unsalted butter, softened and cut
5 to 6 cups all-purpose flour into ½-inch bits, plus 4 tsp butter,
1 tsp salt softened, plus 4 T butter, melted
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Pour the lukewarm water into a small bowl and sprinkle the yeast and 1
teaspoon of the sugar over it. Let the yeast and sugar rest for 2 or 3
minutes, then mix well. Set in a warm, draft-free place (such as an unlighted
oven) for about 10 minutes, or until the yeast bubbles up and the mixture
almost doubles in volume.Place 4 cups of the flour, the remaining 5 teaspoons of sugar and the salt in a deep mixing bowl and make a well in the center. Pour the yeast mixture into the well, add the milk and egg and, with a large wooden spoon, gradually incorporate the dry ingredients into the liquid ones. Stir until the mixture is smooth, then beat in the 3 tablespoons of butter bits, a few teaspoonfuls at a time. Continue to beat until the dough can be gathered into a medium-soft ball.
Place the ball on a lightly floured surface and knead, pushing the dough down with the heels of your hands, pressing it forward and folding it back on itself. Knead for about 10 minutes meanwhile incorporating up to 2 cups more of flour, adding it by the tablespoonful until the dough is no longer sticky. Then continue to knead until the dough is smooth, shiny and elastic.
With a pastry brush, spread 2 teaspoons of the softened butter evenly over the inside of a large bowl. Set the dough in the bowl and turn it about to butter the entire surface. Drape the bowl with a kitchen towel and set it aside in the draft-free place for approximately 1 hour, or until the dough doubles in volume.
Brush the remaining 2 teaspoons of softened butter evenly over 2 large baking sheets. Punch the dough down with a blow of your fist and, on a lightly floured surface, roll it out into a rectangle about ¼-inch thick.
With a cookie cutter or the rim of a glass, cut the dough into 3-inch rounds. Gather then scraps into a ball, roll them out again and cut as many more 3-inch rounds as you can.
To shape each Parker House roll, make a deep crease just above the middle of the circle with the blunt edge of a table knife, being careful not to cut all the way through the dough. Fold the smaller side of the circle over the larger side and press down on the edges lightly. Arrange the rolls about 1 inch apart on the buttered baking sheets, brush the tops with the melted butter, and set in a draft-free place to rise for about 15 minutes.
Preheat the oven to 450°. Bake the rolls on the middle shelf of the oven for 12 to 15 minutes, or until they are golden brown. Serve the rolls hot, or transfer them to wire racks to cool before serving. Makes about 3 dozen rolls.
