Two years of buttery croissants and danishes from the Bee-Bell bakery, and we kept on seeing customers popping into the store just for Parker House rolls! Once we tried them, we were hooked! They can be kept in the freezer for a few weeks and reheated for 10 mins in a 350 F-oven. Perfect with stews and soups!
No wonder I had to try and adapt this recipe from the Joy of Cooking(again!)as soon as I found it.
Ingredients for 30 rolls (see other bread recipes for pics):
3 2/3 cups cake or all-purpose flour
2 tablespoons warm water
3/5 ounces (approx. 35 grams) fresh yeast
1 cup milk
¼ cup butter
1 tablespoon sugar
¾ teaspoon salt
1 large egg
1. In a small bowl, warm the milk and stir in the sugar, butter, and salt until dissolved and let cool.
2. In a larger bowl, dissolve the yeast in the warm water.
3. Stir the milk mixture then the egg into the yeast mixture.
4. Stir the flour in and knead lightly for 2 mins to form a ball.
5. Brush with melted butter.
6. Cover the dough and let it rise in a warm place until doubled in size.
7. Roll the dough into a long log.
8. Cut into 30 one-inch (2.5 cm) pieces. 
9. Roll each piece into a ball and flatten into a two-inch disk using a rolling pin.
10. Fold each disk into two using a knife and place on a greased baking sheet.
11. Cover and let rise in a warm place for 30 mins.
12. Preheat the oven to 425 F.
13. Bake for 10-15 mins, until golden.
14. Let cool on a rack.
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