Parker house rolls

------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
  
      Title: Easy Parker House Rolls
 Categories: Breads Yeast    
   Servings:  4
 
   1 1/4 c  Milk; Scalded 
       3 tb Sugar 
       2 tb Butter or Regular Margarine 
     3/4 ts Salt 
       2 pk Active Dry Yeast; OR 
       2 tb Active Dry Yeast; Bulk 
     1/4 c  Lukewarm Water; 110 Deg. F. 
   4 1/2 c  Unbleached Flour 
       2 tb Butter Or Margarine; Melted 
 
   Pour the scalded milk over the sugar, 2 tbls of butter and salt in a
   mixing bowl.  Cool to lukewarm.  Sprinkle the yeast over the lukewarm
   water and stir to dissolve.  Add 2 cups of flour, and the yeast mixture to
   the milk mixture.  Beat, with an electric mixer on medium speed, until
   smooth, about 2 minutes.  Gradually add enough of the remaining flour to
   make a soft dough, then cover and let rest for 15 minutes.  Knead the
   dough a few times on a lightly floured surface until it is no longer
   sticky and roll out to a 1/2-inch thickness.  Cut into rounds, using a
   floured biscuit cutter.  Brush the rounds with the remaining 2 Tbls of
   melted butter and crease each roll in the center with the dull edge of a
   knife.  Fold the rolls over on the crease and press the edges together
   lightly.  Place on greased baking sheets and cover.  Let rise in a warm
   place until almost doubled, about 30 minutes.  Bake in a preheated 400
   degree F. oven for 10 minutes or until golden brown.  Remove from the
   baking sheets and cool on wire racks.
   
   NOTE:
   
   These rolls are almost a must at the Holiday dinners coming up shortly.
   Restaurants and most older cooks make it a tradition to serve them.
  
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