Parker House Rolls

Source: One Perfect Bite

Parker House Rolls
from the kitchen of One Perfect Bite

2-1/4 teaspoons active dry yeast
2 tablespoons sugar, divided use
1/2 cup warm water
1-1/2 cups scalded milk, cooled to room temperature
1 tablespoon salt
1/2 cup melted butter, divided use
6 cups all-purpose flour

1) Combine yeast, 1 tablespoon sugar and water in the bowl of an electric stand mixer. Let sit until frothy, about 5 minutes. Add milk, reserved 1 tablespoon sugar and 1/4 cup melted butter to yeast. Add 1-1/2 cups flour and beat at medium speed for 3 minutes. With mixer at low speed, add 4 cups of flour, a cup at a time, beating until a soft dough forms. Turn onto a lightly floured board and knead until smooth and elastic, 8 to 10 minutes. Transfer to a greased bowl, cover with plastic wrap and let double in volume, about 1 hour.
2) Punch down dough and turn onto a lightly floured board. Let rest for 5 minutes. Roll dough into a sheet 1/2-inch thick. Cut into 3-inch rounds. Crease each round in the middle with the back of a knife. Brush exposed surfaces with reserved butter. Fold dough over and press lightly to seal. Place rolls 2-inches apart on ungreased baking sheets. Cover lightly and allow to rise again until nearly double in volume,
about 35 minutes.
3) Meanwhile preheat oven to 425 degrees F. Bake until rolls are golden brown, about 12 to 15 minutes. Cool on racks. Yield: 36 rolls.