Source: Recipe Paiges
Little Grandma's Parker House Rolls
4 tablespoons warm water (105 to 115 degrees F)
4 tablespoons sugar
1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast
1 stick (8 tablespoons) unsalted butter +2 extra tablespoons melted for brushing
1 cup milk
2 cups bread flour
1 1/2 teaspoons salt
1-1 1/2 cup of all purpose flour (AP flour)
1. In a small bowl stir together the warm water and1 tablespoons sugar. Once the sugar is mostly dissolved, throw in the yeast. Let stand until bubbly, about three minutes. If the mixture does not bubble up, throw it out and try again.
2. Melt 3/4 stick (6 tablespoons) butter in a small saucepan on medium low heat. Add in the milk and heat until lukewarm. Pour this milk and butter mixture into a large bowl and add yeast mixture, remaining 3 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined. Transfer this loose dough to a stand mixture and add in 3/4 cup of all purpose flour. Attach your dough hook and begin to knead on low. When you notice the dough getting sticky, add in up to 3/4 cup of AP flour a little at a time. After about 8 minutes or so the dough should look satiny and smooth. When you see that, stop mixing, and put the dough into a greased bowl and cover it with a damp paper towel and a dish cloth. Make sure you keep the bowl in a warm place. I like to turn my oven on warm and put the bowl on top of the oven.
3. If you don’t have a stand mixer, just throw some flour down on the counter and turn out your dough there. Begin to bring the dough together into a ball. Add in your 3/4 cup of AP flour and kneed gently. If your dough gets too sticky to handle, add up to an extra 3/4 cup of AP flour a tablespoon at a time until the dough is just slightly sticky.
4. Butter a 9×13-inch baking pan. Divide dough into 12-20 equal pieces, depending on how big you like your rolls. I usually make 12 large rolls. Roll each one into a ball and arrange evenly in 3 rows of 4 in a baking pan (or 4 by 5). Cover loosely with plastic wrap and let the dough rise again in a warm place for about 30 minutes.
5. Preheat oven to 375 degrees F and place a rack in the center of the oven.
6. Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with butter and place in the oven for 20-25 minutes, until golden brown. When the rolls are done, take them out of the oven and brush on a little more melted butter. You know, for good measure. Then sprinkle on a little salt. Cool rolls in the pan for 5 minutes then remove and serve warm.
7. Delicious with butter and jam or ham and cheese, the sky is the limit with the puppies!