Parker House Rolls

(From “Beard on Bread”)

Yields 30 rolls

2 packages active dry yeast

1 tablespoon granulated sugar

1/2 cup of warm water (100-115 degrees)

1/2 stick (1/4 cup) butter, cut into small pieces

2 cups warm milk

5 to 6 all purpose flour

2 teaspoons salt

1/4 to 1/2 cup melted butter

1 egg, beaten with 2 tablespoons light cream or milk

Dissolve the yeast and the sugar in warm water and allow to proof. Melt the 1/2 stick butter in warm milk, then combine with yeast mixture in a large mixing bowl. Mix 2 to 3 cups of flour with the salt and stir, 1 cup at a time, into the mixture in the bowl, beating vigorously with a wooden spoon to make a soft sponge (the dough will be soft and sticky). Cover the bowl with plastic wrap, set in a warm place, and let the dough rise until double in bulk, about 1 hour. Stir it down with a wooden spoon and add about 2 more cups of flour, 1 cup at a time, to make dough that can be kneaded with ease. Turn out on a floured board and knead until velvety smooth and very elastic; press with the fingers to see if the dough is resilient. Let rest for a few minutes, then form dough into  a ball. Put the ball into a buttered bowl and turn so that the surface is thoroughly covered with butter. Cover and put in a warm, draft-free place to rise again until doubled in bulk.

Punch the dough down with your fist, turn out on a lightly floured board, and let rest for several  minutes, until you are able to roll it out to a thickness of 1/2 inch. Cut out rounds of dough with a round 2 or 2 1/2-inch cutter or with a water glass dipped in flour. Brush the center of each round with melted butter. Take a pencil and make an indentation in the center of the circle, without breaking the dough.  Fold over one third of each round and press down to seal. Arrange the folded rolls on a buttered baking sheet about 1/2 inch apart. Brush with melted butter and allow to rise until almost doubled in size. Brush them with the egg wash and bake in a preheated 375-degree oven until lightly browned.

— Michelle Conway