Parker House Rolls

In a medium saucepan over medium heat, combine 1 1/2 cups of milk, 1/4 cup of honey, and 1/2 cup of cubed butter. Heat the mixture until it begins to simmer and the butter has fully melted, then take it off the heat and allow it to cool.

In a small bowl, combine 1/4 cup of warm water with 2 1/4 teaspoons of active dry yeast. Let it sit until the yeast begins to foam, about 10 minutes.

In the bowl of a stand mixer or a large mixing bowl if making by hand, combine 6 cups of flour with 1 1/2 teaspoons of salt.

Combine the yeast mixture, the milk and butter mixture, and three beaten eggs with the flour. Mix thoroughly by hand or using a stand mixer with a dough hook attachment until the ingredients are just combined.

Flour your work surface and turn out the dough ball.

Knead the dough by folding it into itself. If the dough feels sticky, sprinkle in small amounts of flour gradually until it becomes cohesive.

Once the dough is smooth and cohesive, lightly grease a large bowl and place the dough inside it. Also, lightly grease the top of the dough. I recommend using vegetable oil or non-stick cooking spray. Cover the bowl with plastic wrap and let the dough rise in a warm place for about an hour, or until it has doubled in size.

Lightly flour your work surface and turn the dough out onto it. Divide the dough into 16 balls, each about the size of your palm or approximately 84 grams.

Shape them into smooth balls and place them side by side, just touching, on a parchment-lined baking sheet. Lightly spray them with vegetable oil to keep them from drying out, cover with plastic wrap, and let them rise in a warm spot for 40-50 minutes. Begin preheating the oven to 350 degrees halfway through the rising time.

Bake for 20 minutes or until golden brown. Serve and enjoy!

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