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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fannie Farmer’s Parker House Rolls
 Categories: Five, Breads
      Yield: 30 servings
 
      4 tb Butter; room tem
           +=PLUS=+
      4 tb Melted butter; for brushing
           - dough
      2 tb Sugar
      2 ts Salt
      2 c  Warm milk
    1/4 oz Env dry yeast
      6 c  White flour; approx
 
  Mix the 4 tablespoons room-temperature butter, the
  sugar, the salt and the warm milk in a large bowl and
  let cool to lukewarm.
  
  Stir the yeast into 1/4 cup warm water and let it stand
  for 5 minutes to dissolve.
  
  Make the sponge: Add 3 cups flour and the dissolved
  yeast to the ?milk? mixture and beat vigorously for 2
  minutes? to form a loose batter. Cover and let rise in
  a warm place until doubled in bulk, about 1 hour.
  
  Stir in the remaining flour 1/2 cup at a time to form a
  shaggy dough firm enough to knead. Turn out onto a
  lightly floured board, knead for a minute or two, then
  let rest for 10 minutes. Resume kneading until smooth?,
  8 to 10 minutes?. (Alternatively, add the sponge and 3
  cups flour to the bowl of a stand mixer fitted with the
  dough hook, and knead on low until the dough is smooth
  and pulls away from the sides of the bowl, 10 minutes.)
  Cover the bowl and let rise again until doubled in bulk,
  45 to 60 minutes.
  
  Using a rolling pin, roll out dough until it is 1/3"
  thick. Cut with a 2 3/4" round biscuit cutter or with an
  oval Parker House roll cutter.
  
  Using the dull edge of a knife, make a crease through
  the center of each piece of dough, brush with melted
  butter, fold in half along the crease, and press edges
  lightly together.
  
  Place rolls 1" apart on a buttered baking sheet (or use
  a silicone baking mat). Let rise again until dough has
  doubled in size, about 45 minutes. (It should feel
  spongy to the touch, and hold an indentation when
  pressed with a finger.)
  
  Position a rack in the upper third of the oven and heat
  to 425ºF/218ºC. Bake rolls until golden, about 12 to 18
  minutes. Brush again with melted butter. Let cool for a
  few minutes, then serve warm. The rolls are best when
  freshly baked but can be reheated in a 360ºF/182ºC oven
  for a few minutes before serving.
  
  By: Fannie Farmer and Marion Cunningham
  
  Yield: 30 rolls
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... They're not leftovers, they're frozen assets!
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