Parker House Rolls

Serves: 4-8

Ingredients:

1 ½ cups Humboldt Creamery whole milk
1 stick unsalted butter, cut into pieces, plus more for brushing
½ cup sugar
1 package active dry yeast
½ cup warm water
3 large eggs, lightly beaten
1 ½ teaspoons salt
6 cups all purpose flour

Directions:

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool. Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt, and ½ the flour in a mixer with the dough attachment and mix until smooth. Add the remaining flour, ½ cup at a time, and stir until a smooth ball forms.

Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60-70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30-40 minutes.

Preheat the oven to 350˚

Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.