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Easy Parker House Rolls

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: EASY PARKER HOUSE ROLLS
 Categories: Breads
      Yield: 4 Servings
 
  1 1/4 c  Milk; scalded
      2 ts Butter or regular margarine
      2 pk Active dry yeast; or
    1/4 c  Lukewarm water; 110 deg. f.
      2 ts Butter or margarine; melted
      3 ts Sugar
    3/4 ts Salt
      2 ts Active dry yeast; bulk
  4 1/2 c  Unbleached flour
 
  Pour the scalded milk over the sugar, 2 tbls of butter and salt in a
  mixing bowl.  Cool to lukewarm. Sprinkle the yeast over the lukewarm
  water and stir to dissolve. Add 2 cups of flour, and the yeast
  mixture to the milk mixture.  Beat, with an electric mixer on medium
  speed, until smooth, about 2 minutes. Gradually add enough of the
  remaining flour to make a soft dough, then cover and let rest for 15
  minutes. Knead the dough a few times on a lightly floured surface
  until it is no longer sticky and roll out to a 1/2-inch thickness.
  Cut into rounds, using a floured biscuit cutter. Brush the rounds
  with the remaining 2 Tbls of melted butter and crease each roll in
  the center with the dull edge of a knife. Fold the rolls over on the
  crease and press the edges together lightly. Place on greased baking
  sheets and cover. Let rise in a warm place until almost doubled,
  about 30 minutes. Bake in a preheated 400 degree F. oven for 10
  minutes or until golden brown.  Remove from the baking sheets and
  cool on wire racks. NOTE: These rolls are almost a must at the
  Holiday dinners coming up shortly. Restaurants and most older cooks
  make it a tradition to serve them.
 
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