Parker House Rolls

I've been wanting to try my hand at making bread now for a while. I figured that hosting Easter dinner would give me the best opportunity to try these rolls from Joy the Baker.

Though they took a while, with the rising and all, they were very simple to make. I enjoyed the process and will definitely continue to try other bread recipes again soon!

3 tablespoons Warm Water (105-115 degrees)
3 tablespoons Sugar
1 package (1/4 ounce=2 1/2 teaspoons) Active Dry Yeast
1 stick (8 tablespoons) Unsalted Butter
1 cup Whole Milk
2 cups Bread Flour
1 1/2 teaspoons Salt
3/4-1 1/2 cups All Purpose Flour

In a small bowl, stir together warm water with yeast and 1 tablespoon sugar until the yeast is dissolved. Let it stand until foamy, about 5 minutes. If the mixture does not foam up, throw it out and start over with different yeast. Meanwhile, melt 6 tablespoons of butter in a small saucepan. Add the milk and heat until lukewarm. Pour the mixture into a large bowl and add the yeast mixture, remaining 2 tablespoons of sugar, bread flour, and salt. Stir with a wooden spoon until just combined. Stir in 3/4 cup of all-purpose flour, dump the ingredients out onto a clean work surface, and begin to bring the bread dough into a ball. If your dough is too sticky, add up to 1/2 cup of all purpose flour 1 tablespoon at a time until the dough is just slightly sticky. Knead the dough until a smooth and elastic dough begins to form, adding more all purpose flour as needed. The dough will be smooth, satiny, and just slightly sticky after about 10 minutes. Form the dough into a ball and place in a large, buttered bowl, turning the dough so that the entire ball is covered. Cover the bowl with plastic wrap and a towel and let it rest in a warm, draft free place until doubled in size, about 1 hour.
Butter a 9x13 inch baking pan. Divide dough into 20 equal pieces. Roll each piece into a ball and arrange them evenly in 4 rows of 5 in the baking pan. Cover loosely with plastic wrap and let them rise in a warm, draft free place until almost doubled in size, about 45 minutes. Using a floured chopstick, make a deep crease in the center of each row of rolls. Let the rolls rise one more time, covered loosely for about 15 minutes. Preheat the oven to 375 degrees and place the rack in the center of the oven. Melt the remaining 2 tablespoons of butter and cool slightly. Brush the tops of the rolls with the butter and place them in the oven for 20-25 minutes, until golden brown. Cool the rolls in the pan for about 5 minutes and then remove them from the pan and serve warm.