Fluffy Parker House Rolls

Fluffy Parker House Rolls puts hot water, granulated sugar and neutral-flavored oil at the center of a roll recipe and finishes in about 125 minutes, enough for 30 -40 rolls.

• Yield 30 -40 rolls
• Ready in 125 minutes
• Prep 105 minutes
• Cook 20 minutes

Ingredients

• 2 cups hot water
• 1/2 cup granulated sugar
• 1/2 cup neutral-flavored oil
• 7 to 7 1/2 cups all-purpose flour or bread flour
• 2 large eggs
• 1 1/2 teaspoons salt
• 2 tablespoons instant yeast
• 1/4 cup butter (melted, for shaping rolls)

Instructions

1. Add hot water to sugar and oil and beat with electric mixer (or by hand). Add 2 cups of the flour, eggs, salt and yeast. Mix well. With the mixer on low speed, continue adding flour until a soft dough forms and clear the sides of the bowl. Do not knead.
2. Cover the bowl and let rise until doubled, about an hour.
3. Divide the dough in half. On a lighty greased countertop, roll or pat each portion of dough until 1/4-inch thick or so (slightly thicker is fine, but too thick and the rolls won't stay folded over while rising and baking).
4. Use a 3-inch circle cutter to cut the dough into rounds OR pat the dough into a rectangle and cut into strips (see pictures in the post). Reroll as needed (the rerolled dough may have a tendency to shrink back when cut/folded; if so, let it rest 15 minutes and try again).
5. Dip each piece into butter, brush the buttered side across the baking sheet and then flip over and fold in half (again, see pictures in the post for details). Place the rolls close together. For square or rectangle rolls, they can overlap slightly.
6. Cover and let rise for 30-45 minutes until noticeably puffy. Bake at 375 degrees for 16-18 minutes. Brush tops with additional melted butter, if desired.

Cool the bake on a rack until the crumb sets, then slice.