Buttery Flaky Parker House or Crescent Rolls

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                                                   Ingredients

1           Pkg    Dry Yeast
1/4        Cup    Warm water (105 to 115°)
3/4        Cup    Lukewarm milk (scalded then cooled)
1/4        Cup    Sugar
1             Tsp    Salt
1/2         Cup    Butter
1             Each    Egg
3 1/2      Cup    Flour

    
                                                  Instructions

1.  Scald milk.  After it has cooled slightly and in 1/2 of the butter.  Reserve the other half for later.

2.  Combine yeast, water, sugar, and salt.

3.  When the milk is warm to the touch (but not hot) add to the yeast mixture.  It is OK if the butter has not completely melted. 

4.  Quickly beat in one egg.

5.    Add flour and knead in an electric mixer for 5 minutes.  If the dough clings to the bowl gradually add additional flour until the dough cleanly wipes the sides of the mixing bowl .  If there is too much flour add a small amount of water with a clean spray bottle until all flour is absorbed into dough.

6.  Spray bowl and dough with cooking spray.  Roll dough around the bowl until the dough and the bowl are lightly coated with the cooking spray. 

7.  Cover and let rise in a warm place for 2-3 hours or until at least doubled in size.

8.  After the dough has risen turn it out onto a well floured board.

9.  Melt the remaining 1/2 stick of butter and set aside.

10. Roll the dough into a 9" X 13". 

11. Brush 1/2 of the dough with some of the melted butter.

12.  Gently fold the un-coated dough over the buttered half and reroll the dough to 9" X 13". 

13. Repeat steps 11 and 12 at three to four more times. 

14.  At this point the dough can be shaped as desired.

15. My favorite is to roll it to 1/4" thickness and cut into 5" x 2" strips.  Form a "W" then squish it into a muffin tin.  Let rise for 20 minutes.  Brush with additional butter if desired.

16. Bake at 400* for about 12 minutes until golden brown. 

17. Brush hot rolls with additional butter if desired. 

18. Enjoy!

Mom says...

This recipe makes 24 rolls.

Melting more butter and repeating the layeing process with result in more flaky layers when it bakes. 

The dough can also be rolled into a circle, cut into triangles, and rolled into a crescent shape or cut into circles with a biscuit cutter. 

It is a very versatile dough.  Layer cinnamon sugar along with the butter, roll up jelly roll style, and slice into disks before baking to create cinnamon rolls. 

Add cheese or herbs between layers for a lovely herb bread.