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Parker House Rolls

Growing up, my favorite part of Thanksgiving was the brown and serve rolls that my mom picked up at the grocery store. (What a philistine I was- homemade everything else, but I loved the processed white bread…) Today, I like to make homemade rolls because, as ashamed as I am to admit it, I still love a good buttery roll more than just about anything else on the Thanksgiving table. My love of carbs and butter wins every time, it seems.
Parker House rolls are light, buttery and are excellent to sop up gravy. If you are like me, however, these buttery rolls are best topped with a generous helping of even more butter. 

3 cups of all-purpose flour
2 ½ teaspoons yeast
3 tablespoons sugar
1 ¼ teaspoons salt
¼ cup potato flour
3 tablespoons butter
1 cup whole milk
1 large egg
4 tablespoons melted butter, for brushing on the rolls

In a bread maker set to the dough function or standing mixer, combine all ingredients save for the butter intended for brushing on top. 
If you are using a bread maker, walk and away and rejoin us for shaping and baking.
Knead in your stand mixer for 8 minutes until the dough is smooth. Place in a greased bowl, covered, in a warm place and allow it almost double in size, about 90 minutes.
Transfer the dough to a greased work surface and divide it in half. Roll each half into an 8 by 12 rectangle and brush it with melted butter. 
Cut the dough in half lengthwise, to make four 4 by 12 rectangles. Working with one rectangle at a time, fold it lengthwise to about ½ inch of the other edge, so the bottom edge sticks out about ½ inch beyond the top edge. You'll now have a rectangle that's about 2 1/4 by 12. 
Cut each of the rectangles crosswise into four 3 inch pieces, making a total of 8 rolls, each about 2 1/4 by 3. Place the rolls, smooth side up, in a lightly greased 9 x 13 pan. Repeat with the remaining piece of dough, making 16 rolls in all. You'll arrange 4 rows of 4 in the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
Cover the pan and allow the rolls to rise for about an hour, until nicely puffy. Preheat the oven to 350 degrees F.

Back the rolls for 20 to 25 minutes until golden brown. While hot out of the oven, brush with melted butter. Pull them apart to serve. Enjoy!


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