Parker House Rolls

from Shannon Farr

1/2 cup butter or margarine
1/2 cup plus 1 tbsp sugar
2 tsp salt
2-1/4 cups milk
3 eggs
1/2 cup hot water
2 tbsp yeast
flour

1/2 cup butter

Put 1/2 cup butter or margarine, 1/2 cup sugar, 2 tsp salt, and 2-1/4 cups milk in microwaveable bowl; heat until butter melts. In large mixer bowl beat eggs well. Pour milk mixture. Sprinkle yeast into hot water, then sprinkle 1 tbsp sugar over yeast; stir together. Pour yeast mixture into mixer. Progressively put about 3 cups flour into mixer. Mix with dough hook until smooth. Add enough flour to make soft, sticky dough. Pour dough into a greased bowl big enough for dough to double in size. Let dough rise for 1-1/2 to 2 hours. Pour out on well-floured counter or pastry cloth. Roll out until even; about 1/8 inch thick. Cut out with round floured cutter or cup. Put small amount of butter on each roll. Fold over and place on greased baking sheet, 3 or 4 across. Let proof for about 10 to 15 minutes. Bake in 375 degree oven until golden brown, about 15 minutes.   Makes about 2-1/2 dozen.