James Beard's Parker House Rolls

Soft, slightly sweet folded dinner rolls in the nineteenth-century American style, brushed generously with butter.

Ingredients

• 1 package active dry yeast (2 1/4 teaspoons)
• 1/4 cup warm water (110 degrees F)
• 1 cup warm milk
• 1/3 cup granulated sugar
• 1 1/2 teaspoons kosher salt
• 1 large egg
• 6 tablespoons unsalted butter, melted, divided
• 4 to 4 1/2 cups all-purpose flour

Directions

1. Dissolve the yeast in the warm water and let stand until foamy, about 5 minutes.
2. In a large bowl, combine the warm milk, sugar, salt, egg, 4 tablespoons of the melted butter, and the yeast mixture.
3. Stir in the flour gradually to form a soft dough, then knead 6 to 8 minutes until smooth and elastic.
4. Place in a buttered bowl, cover, and let rise until doubled, about 1 1/4 hours.
5. Roll the dough out 1/2 inch thick and cut rounds with a 2 1/2-inch cutter. Brush each with melted butter, crease just off-center with a knife, and fold over to make the classic Parker House shape.
6. Arrange on buttered baking sheets, cover, and let rise until puffy, about 45 minutes.
7. Bake at 375 degrees F for 15 to 20 minutes until golden, then brush with the remaining melted butter.

Notes

Adapted from James Beard, who prized these delicate, slightly sweet rolls as a quintessential American bread.