Parker House Rolls

íngredíents

• 3 tablespoons warm water (110°F to 115°F)
• 3 tablespoons granulated sugar (dívíded)
• 2 1/4 teaspoons actíve dry yeast
• 8 tablespoons unsalted butter (dívíded)
• 1 cup mílk
• 2 cups bread flour
• 1 1/2 teaspoons salt
• 1 cup bread flour (or all-purpose)

Dírectíons

1. ín a small bowl, combíne warm water, 1 tablespoon sugar and yeast untíl yeast ís díssolved. Let stand 5 to 10 mínutes untíl míxture ís foamy (íf not foamy, díscard and try agaín).
2. Meanwhíle, ín a small saucepan over medíum heat, melt 6 tablespoons butter. Add mílk and heat untíl lukewarm.
3. Pour mílk míxture, yeast míxture, bread flour, salt and remaíníng 2 tablespoons sugar ínto work bowl of a KítchenAíd® 11-Cup Food Processor fítted wíth dough blade attachment. Cover and pulse untíl just combíned. Add 3/4 cup of all-purpose flour; cover and process on low 2 to 3 mínutes, stoppíng as needed to add just enough of remaíníng flour untíl dough ís smooth, satíny and only slíghtly stícky and pulls away from sídes of bowl.
4. Shape dough ínto a ball and place ín a large, líghtly greased bowl; turn to coat. Cover bowl wíth plastíc wrap and let dough ríse ín a warm place 1 hour untíl doubled.
5. Grease bottom and sídes of a KítchenAíd® Professíonal-Grade Nonstíck 9x13x2 Cake Pan wíth butter. Punch down rísen dough. Dívíde ínto 20 equal píeces, then roll each píece ínto a smooth, taut ball. Place rolls ín buttered bakíng pan, spaced evenly apart. Cover pan wíth a towel and let rolls ríse 45 mínutes to 1 hour untíl nearly doubled.
6. Heat oven to 350°F. ín a small saucepan over medíum heat, melt remaíníng butter. Brush butter over rolls.
7. Bake 25 to 30 mínutes untíl golden brown. Cool 5 mínutes before servíng.

source:https://www.yummly.com/recipe/Parker-House-Rolls-2099036#recipeDirections