Recipe - Easy Parker House Rolls

1 One fourth cup Milk; Scalded
3 tablespoon Sugar
2 tablespoon Butter or Regular Margarine
Three fourths teaspoon Salt
2 pack Active Dry Yeast; OR
2 tablespoon Active Dry Yeast; Bulk
One fourth cup Lukewarm Water; 110 Deg. F.
4 One half cup Unbleached Flour
2 tablespoon Butter Or Margarine; Melted

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 1/2inch 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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/breads1.zip