Parker House Rolls. Is that like Cider House Rules?
Parker House Rolls
adapted from Martha Stewart
1 1/2 cups milk
115g unsalted butter, cut into small dice plus extra fro brushing
1/2 cup caster sugar
7g (1 sachet) dried yeast
1/2 cup warm water
3 eggs, lightly beaten
1 1/2 teaspoons salt
6 cups "00" flour
Line a large baking tray with baking paper and set aside.
Put the milk into a saucepan and bring it to a simmer. Remove it from the heat and add the butter and sugar. Set aside to cool.
Dissolve the yeast in the warm water and set aside for 5 minutes until foamy.
In the bowl of an electric mixer fitted with a dough hook, put the eggs, yeast mixture, salt, milk mixture and 3 cups of the flour. With the mixer on low, mix to combine. Add the remaining flour 1/2 cup at a time until a smooth dough forms. Mix on low for about 5 minutes more.
Scrape the dough into a lightly oiled bowl and over with cling film. Leave to rise in a warm place for about an hour, or until doubled in size.
Turn the dough out onto a floured surface and knead briefly. Press the dough out with your hands until you have a large rectangle about 1 cm thick. Cut the dough in half length ways and then cut crosswise into 24 portions.
Preheat the oven to 180C.
Take a portion of the dough and fold the two ends in toward each other, overlapping them. Turn them over so that they are seam-side down on the prepared baking tray. They should be a snug fit. Cover again and let them to rise in a warm spot for about 30 minutes. They should be puffy and almost joined up.
Bake for about 20 minutes or until golden brown. Brush the tops with melted butter while still hot and serve.