BOBBY FLAY'S PARKER HOUSE ROLLS

Courtesy of Pam's Midwest Kitchen Korner

Ingredients:

1½ cups milk

1 stick butter, cut into pieces, plus more for brushing

½ cup sugar

1 package active dry yeast

½ cup warm water (100°-110°)

3 large eggs, lightly beaten

1½ teaspoons salt

6 cups all-purpose flour

Method:

Place milk in a small saucepan and bring to a simmer.

Remove from heat, stir in butter and sugar, let cool.

Dissolve yeast in warm water and let sit until foamy, about 10 minutes.

Combine milk mixture, eggs, yeast, salt, and ½ of the flour in a mixer with the dough attachment and mix just until smooth.

Gradually add remaining flour, and combine.

(Dough will be extremely soft, sticky and loose now.)

Remove from bowl and knead by hand on a floured surface until smooth and elastic for about 5 minutes.

Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes.

On a floured surface, punch down the dough and shape into 24 balls.

Place on a parchment paper-lined baking sheet, with a little space between them .

Cover again and let rise until doubled, 30 to 40 minutes.

Preheat oven to 350°.

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

Yield: 24 rolls

Notes:

• Placed closer together on baking sheet, they poof up. Spaced further apart, they're more dense.
• Make a little larger ball, they're more like a bun.
• You can make the dough the night before. After the first rise, punch down the dough and shape the rolls on a parchment covered cookie sheet. Cover them with Saran Wrap and refrigerate over-night. Next day, take them out of refrigerator and let rise for 60 minutes before baking.