Parker House Rolls

From an old TOH. I love these rolls. The dough is very easy to work with and they freeze well. Cook time includes rise time.

• Ready In: 2 hrs 30 mins
• Yields: 30 rolls

Ingredients

• 1 (1/4ounce) package active dry yeast
• 6  tablespoons sugar, divided
• 1  teaspoon sugar, divided
• 1  cup warm water, divided (110-115F)
• 1  cup  warm milk (110-115F)
• 1  tablespoon salt
• 5 1⁄2-6  cups all-purpose flour
• 1  egg
• 2  tablespoons  vegetable oil
• 2  teaspoons  vegetable oil
• 3  tablespoons butter (optional) or 3  tablespoons margarine, melted (optional)

Directions

1. In a mixing bowl, dissolve yeast and 1 tsp sugar in 1/2 cup water; let stand for 10 minutes.
2. Add milk, salt and remaining sugar and water.
3. Gradually add 2 cups flour; beat until smooth. Beat in egg and oil. Stir in enough flour to make a soft dough.
4. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour.
5. Punch dough down. Divide in half; roll each half on a floured board to 1/3-1/2 inch thickness. Cut with a floured 2 1/2 inch round cutter. Brush with butter if desired.
6. Using the dull edge of a table knife, make an off-center crease in each roll. Fold along crease so the large half is on top. Press along folded edge.
7. Place 2-3 inches apart on greased baking sheets.
8. Cover and let rise until doubled, about 30 minutes.
9. Bake at 375F for 15-20 minutes or until golden brown.
10. Remove from pans and cool on wire racks.