Parker House Rolls

I found this Food Network recipe courtesy of Bobby Flay and decided to make the rolls on Wednesday for Thanksgiving Day.  Of course, we had to try one when they came out of the oven fresh and hot.   They turned out great, a sweet roll that were enjoyed by all, especially my grandsons.

1 1/2 cups whole milk
1 stick unsalted butter, cut into pieces, plus more for brushing
1/2 cup sugar
1 package active dry yeast
1/2 cup warm water
3 large eggs, lightly beaten
1 1/2 teaspoons salt
6 cups flour

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 1/2 of the flour in a mixer with the dough attachment and mix until smooth.  Add the remaining flour, 1/2 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 a greased bowl, cover (with a clean kitchen towel) and let rise in a warm place until doubled in bulk, about 60-70 minutes.  (I place the bowl in my off oven with the light on).  

On a floured surface, punch down the dough and shape into 24 balls.  Place on a parchment paper lined jelly roll (15 x 10) pan.  Cover again and let rise until doubled, about 30-40 minutes).  (I covered it with another sheet of parchment paper)

Preheat oven to 350 degrees.  Bake for about 20 minutes or until golden brown.  Remove from the oven and brush with melted butter before serving.