Parker House Rolls

Makes 2-1/2 dozen

My mom is especially well-known for the delectable things she bakes, like these moist, golden rolls.When that basket comes around the table, we all automatically take two because one is just never enough.

ingredients

1 package (1/4 ounce) active dry yeast
1 teaspoon plus 6 tablespoons sugar, divided
1cup warm water (110* to 115*), divided
1 cup warm milk (110* to 115*)
1 tablespoon salt
5 1/2 to 6 cups all-purpose flour
1 egg
2 tablespoons plus 2 teaspoons vegetable oil
3 tablespoons butter, melted, optional

directions

1
In a mixing bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup water; let stand for 10 minutes. Add milk, salt and remaining sugar and water. Gradually add 2 cups flour; beat until smooth. Beat in egg and oil. Stir in enough remaining flour to make a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half; roll each half on a floured surface to 1/3- or 1/2-in. thickness.
3
Cut with a floured 2-1/2-in. round cutter. Brush with butter if desired. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top. Press along folded edge.
4
Place 2-3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375* for 15-20 minutes or until golden brown. Remove from pans and cool on wire racks.

Source: ~Sandra Melnychenko~ Grandview, Manitoba