Parker House Rolls

2 pkgs active dry yeast
1 tsp plus 6 T. sugar, divided
1/2 c. warm water  (110° - 115°)
1 c. warm milk (110°-115°)
2 tsp. salt
1 egg
1/2 c. (1 stick) butter, softened
5-6 c. all-purpose flour

In a large bowl, dissolve yeast and 1 tsp. sugar in 1/2 c. warm water; let stand for 5 minutes. Add milk, salt, egg, butter, and 2 c. flour. Beat until smooth.  Add remaining flour to make a soft dough that holds together.

Turn onto a floured surface and knead until smooth and elastic, about 6-8 minutes. (or use dough hook in stand mixer) Place dough in a greased mixing bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 45 minutes.

Place 4 T. butter in each of two 9x12 baking pans.  Place 350 degree oven until butter is melted. Remove from oven and increase oven temp to 375 °

Punch dough down. Turn onto a lightly floured surface; divide in half.  Roll out each piece to 1/2" thickness. Cut with a 2 1/2 inch biscuit cutter.  Slightly elongate each circle of dough and dip each side in melted butter. Fold in half and place in baking dish, leaving room to rise, repeating until all dough is used. Cover and let rise until doubled - about 30 minutes.

Bake at 375  for 15-20 minutes, until golden brown.

Yield:  2  1/2  dozen