Farmhouse Milk Dinner Rolls

This farm-tested recipe is our version of classic Parker House Rolls. They are a delicious addition to serve with any family holiday dinner. The soft rolls roll open naturally to slather with butter or fill with leftovers to make perfect little sandwiches.

Yield: 24 rolls

Ingredients

½ cup The Farmer’s Cow milk, warmed
½ cup warm water
1 package active dry yeast (2 ½ tsp or .25 oz.)
2 The Farmer’s Cow large eggs
3 tbsp sugar
1 ½ tsp kosher salt
¾ cup unsalted butter, melted, and divided
4 ½ cups all-purpose flour, plus more as needed

Instructions

Combine warm milk, warm water, and dry yeast in a large mixing bowl and let sit for 10 minutes until the yeast blooms.
Add the eggs, salt sugar, and ½ cup of melted butter. Wisk all together until smooth and glossy.
Add the flour gradually until the dough comes together and knead into a ball, about five minutes.
Place dough into a lightly buttered bowl, cover, and let rise until the dough is doubled in size, about 2 hours.
Deflate the dough and turn out the dough onto a lighted floured surface. Press flat and divide into 24 equal portions. Form each portion into a smooth ball.
Line a baking sheet with Silpat mat or parchment paper.
Take each dough ball and roll out on lightly floured surface into an oval, approximately 4 to 5 inches long. Brush the top with the remaining melted butter and fold in half, and transfer to the prepared baking sheet.
Once all of the rolls are neatly arranged, cover with a clean pastry towel and place in a warm spot for the dough to rise until almost doubled in size, about 1 hour.
While the dough is rising, pre-heat the oven to 350 degrees.
Bake rolls until golden brown on top, about 25 minutes.
Remove from oven, and while rolls are still warm, brush the tops with the rest of the melted butter.