{ Parker House Rolls }

After years (and I'm talking YEARS) of failing in my attempts to make good dinner rolls (yes, there were even tears involved), I got this recipe from my sister-in-law Kricky and have finally found success! I probably make these 3 out of 4 Sundays in the month. I have adjusted the recipe a little bit to incorporate whole wheat, but the original recipe uses just white flour which are really good as well. I usually cut the recipe in half which is perfect for my family (makes 10-12 rolls). The whole recipe calls for one egg, so when cutting it in half, I just beat the egg and then pour in what looks like half.
Enjoy!

4 cups all purpose white flour
2 cups whole wheat flour
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast (1 package = 2 1/2 teaspoons)
1 cup butter (2 sticks) softened
1 large egg

In a large bowl, combine 2 cups white flour, 1/4 cup whole wheat flour, sugar, salt and yeast; add 1/2 cup butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup whole wheat flour or enough to make a thick batter; continue beatin 2 minutes, occasionally scraping bowl. With mixer on lowest speed, stir in enough additional flour (2 cups white, 1/2 cup whole wheat) to make a soft dough.
Using the dough hook on your mixer (or on a lightly floured surface), knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup whole wheat) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (I usually turn my oven on to warm while I am making the dough, then turn it off and let the dough rise in there) until doubled, about 1 1/2 hours. Punch down dough by pushine down the center of dough with fist, then pushin edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Melt remaining 1/2 cup butter in a bowl. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4 inch round cutter (or drinking glass), cut dough into circles. Holding dough circle by the edge, dip half into melted butter, fold in half and pinch edges together. Arrange folded dough circles in rows in a cassarole pan, each nearly touching the other. Brush the tops with butter. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned, at 350 degrees.