Soft buttery Parker House Rolls
In the bowl of an electric mixer combine, 4 cups of the flour, yeast, sugar, and salt. In a medium size sauce pan melt the butter. When butter has melted add the milk into the pan. Continue to barely warm the milk until it reaches a temperature of about 110-115 degrees. Remove from the heat and pour over the flour mixture while the mixer is running. Continue to beat for about 5-7 minutes. Making sure the yeast has dissolved. Beat in the eggs. Add remaining flour 1 cup at a time. Add enough flour to make a soft, slightly sticky dough or until the dough begins to pull away from the edges of the bowl while mixing. Place the dough in a large bowl that has been oiled. Turn the dough to coat completely in the oil. Cover and let rise in a warm place for about 1 hour or until the dough has doubled in size.
Melt 1/2 cup butter. Set aside. Remove the dough from the bowl and roll out about 1/2-inch thick. Using a 3-inch round cutter, cut rounds for rolls. Gently stretch each round to form an oval shape. Dip in melted butter. Fold dough in half so that the top half is longer than the bottom. Place the rolls on a parchment lined baking sheet about ½-inch apart. Cover and let rise for about 30 minutes. Bake in a preheated 400-degree oven for 15-20 minutes or until golden.