Parker House Rolls
"Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be...."
INGREDIENTS
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2 cups hot water
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1/2 cup granulated sugar
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1/2 cup oil
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2 eggs
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1 teaspoon salt
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2 tablespoons instant yeast
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6 – 7 cups flour
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1/4 cup butter, melted, for shaping rolls
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