These soft rolls, invented by a baker at the Parker House Hotel in Boston in the 1850s, have become an American classic. The milk, egg, and butter impart a delicate rich flavor, tender crumb, and soft golden brown crust.
Combine in a large mixing bowl or in the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:
1 package active dry yeast (2 1/4 per package)
3 tablespoons warm (105┬░ to 115┬░F) water
Add:
1 cup whole milk or low-fat milk, warmed to 105┬░ to 115┬░F
5 tablespoons melted butter or margarine
3 tablespoons sugar
1 large egg
1 teaspoon salt
Mix by hand or on low speed for 1 minute. Gradually stir in:
2 cups bread flour
Gradually add until the dough is moist but not sticky:
1 1/2 to 2 cups all-purpose flour
Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic. Transfer the dough to an oiled bowl and turn it over once to coat with oil. Cover loosely with plastic wrap and let rise in a warm place (75┬░ to 80┬░F) until doubled in volume, 1 to 1 1/2 hours. Punch the dough down, knead briefly, and refrigerate covered for 30 minutes. Divide the dough equally into 18 pieces (about 1 ounce each). On an unfloured work surface, roll the dough pieces into balls. Loosely cover with oiled plastic wrap and let rest for 10 minutes. Grease a baking sheet. With a rolling pin or a dowel, roll just the center of each round to create an oval (do not roll over the edge as the edges should be slightly thicker than the center). Brush the tops lightly with:
Melted butter
Fold the ovals in half so the two elongated ends meet. Place the rolls in rows 2 inches apart on the baking sheet. Cover with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour. Preheat the oven to 425┬░F. Brush the tops of the rolls with:
