Title: Parker house rolls (prodigy)
 Categories: Breads
      Yield: 12 Servings
 
    1/2 pk Dry yeast
      1 tb Sugar
    1/4 c  Warm water
    3/4 c  Milk; scalded
           -and cooled to lukewarm
      1 ts Salt
    1/4 c  Unsalted butter; melted
      3 c  All-purpose flour, (approx.)
 
  COMBINE YEAST, 1/2 the sugar, and the water in the large bowl of an
  electric mixer. Let stand until bubbly, about 5 minutes. Add the
  milk, the remaining sugar, salt and 1/2 the butter. On low speed, add
  3/4 cup flour. Beat at medium speed for 3 minutes. On low speed, add
  the remaining flour, 1/2 cup at a time, until a soft dough is formed.
  Turn out on a lightly floured board and knead, adding more flour, if
  necessary, until smooth and elastic,  8-to-10 minutes. Transfer to a
  lightly buttered bowl, turning to coat the dough. Cover and let stand
  in a warm place until doubled in volume, about 1 hour. Punch down the
  dough and turn out on a floured board. Let rest for 5 minutes. Roll
  out the dough 1/2-inch thick and cut into 3-inch rounds. Make a
  crease at the middle of each round with the back of a knife. Brush
  lightly with the remaining butter. Fold the dough over and gently
  press the edges together. Place the rolls 2 inches apart on ungreased
  baking sheets. Cover with flour-rubbed dish towels and let rise in a
  warm place for 35 minutes. Preheat oven to 425F. Bake until golden
  brown, 12-to-15 minutes.
  
  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK