No Knead Parker House Rolls

This is by far the best and easiest Parker House Rolls I've ever made.

• Ready In: 45 mins
• Yields: 20 rolls

Ingredients

• 1⁄2 cup warm water
• 2  tablespoons active dry yeast
• 1  cup warm water
• 1⁄3 cup instant milk
• 4  cups  sifted flour
• 1⁄3 cup sugar
• 2  teaspoons salt
• 1⁄3 cup  oil
• 1  egg

Directions

1. Dissolve 2 tablespoons yeast with 1/2 cup warm water. Set aside.
2. In large bowl combine warm water w/instant milk.
3. Add oil, sugar, salt and eggs.
4. Mix in yeast mixture and 2 cups of flour.
5. Beat with electric beater until well blended.
6. Add remaining flour a little at a time.(It will be sticky like muffin dough.).
7. Refrigerate overnight. If you must have them asap, refrigerate for at least 2 hours.
8. Divide dough in half. Roll out on floured surface to 1/2" thick, cut out rolls and let them raise until doubled.
9. Bake at 350* for 30 to 35 minutes. Until brown.