This recipe is one of my favorite recipes for rolls. The recipe originated at the Parker House, a hotel in Boston. I made them just yesterday for my mother. She works in a doctors’ office and the office was planning on having a special lunch today. She asked me to make four dozen rolls! I had to find a recipe that was easy to multiply.
After preparing the rolls, I had to taste one. J My nephew was with me. He helped shape the rolls, and when I tasted one, I gave him a bite. He immediately asked for another one so they are 4-year-old approved!
Parker House Rolls
7 ½ teaspoons dry yeast (3 packages)
3 cups milk
12 tablespoons unsalted butter, melted
6 tablespoons sugar
6 eggs, beaten
12 cups unbleached flour
6 teaspoons salt
Extra butter melted for glazing rolls and greasing baking sheets
Sprinkle yeast into 1 ½ cups of the milk in the bowl. Leave for 5 minutes; stir to dissolve. Warm the remaining milk in a saucepan with the butter and sugar. Stir until the butter has melted. Cool until lukewarm, then beat in the eggs until evenly combined.
Mix the flour and salt in a large bowl. Make a well in the center and pour in the dissolved yeast and the butter mixture. Mix in the flour to form a soft, sticky dough.
Turn the dough out onto a floured work surface. Knead until smooth, shiny, and elastic, about 10 minutes. Knead in extra flour, 1 tablespoon at a time, if the dough is too sticky. Resist adding too much flour, as the dough should not be dry, but soft.
Put the dough in a buttered bowl and cover with a dish towel. Let rise until doubled in size, 1 to 1 ½ hours. Punch down dough, then let rest for 10 minutes.
Shape the rolls as desired. Place the rolls on a buttered baking sheet. Proof until doubled in size, about 30 minutes.
Preheat the oven to 425º. Brush the tops of the rolls with melted butter. Bake rolls for 15 to 20 minutes, until golden and hollow sounding when tapped underneath. Cool on a wire rack.
This recipe will make about 4 dozen rolls depending on the size of the rolls.