Classic Parkerhouse Dinner Roll

A classic done to perfection

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Step 1

-Place the 1/4 cup sugar and milk into a small pot. Bring to a boil, turn off the heat then add the butter and allow to melt. -In the bowl of a stand mixer, bloom the active dry yeast with the warm water and 1 tablespoon of sugar. Once the yeast is activated and bubbly, add the salt, one egg, milk mixture and 3 cups of flour, then stir well to combine with a spoon. Add the remaining 3 cups of flour and mix with the dough hook on medium-low speed for 4-6 minutes. -Allow this to proof in a well greased bowl for 2-3 hours or until it has doubled in size. -After the first proof, divide the dough into 12 equally balls, roll then tightly and arrange them in a buttered baking dish. Allow these to proof for about an hour, then gently brush with the other egg that has been lightly beaten, sprinkle with salt and bake for 25-35 minutes, or until they are evenly brown all over.