Thanksgiving Recipe #4 - THE ROLLS!

And now for the coup de grâce. I'm finally getting around to posting this roll recipe. These rolls have been a staple at my family's Thanksgiving since before I can remember. My sister has made them for YEARS.

Last year, I decided to give them a try for the Waugh Thanksgiving. I also made them again this year. Much to my complete delight, my nephew said that these rolls must make an appearance every year. Zak just loves them. He has no idea how happy that made me.

They're really dough-y . . . so they're awesome if you're into that sort of thing.

Parker House Rolls

6 to 61/2 cups all-purpose flour

1/2 cup sugar

2 tsp salt

2 pkgs active dry yeast

1 cup butter or margarine, softened

1 egg

[Begin at least 3-1/2 hours before serving]

In large bowl combine 2-1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter or margarine with mixer at low speed, gradually pour 2 cups hot tap water (120 to 130 degrees) into dry ingredients. Add egg, increase speed to medium; beat 2 minutes occasionally scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter, continue beating 2 minutes occasionally scraping bowl.

With spoon, stir in enough additional flour (about 2-1/2 cups) to make soft dough. Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape dough into a ball and place in a large buttered bowl, turning over so that top of dough is greased. Cover with towel and let rise in a warm place until doubled about 1-1/2 hours.

Punch down dough by pushing down center of dough with fist then pushing edges of dough into center. Turn dough onto lightly floured surface. Knead lightly to make a smooth ball. Cover with bowl for 15 minutes and let rest.

In 13 x 9 inch roasting pan, melt remaining 1/2 cup butter, tilt pan to grease bottom.

On lightly floured surface with floured rolling pin, roll dough 1/2 in. thick. With floured 2-3/4 inch round cutter, cut dough into circles. Holding dough circle by edge, dip both sides in melted butter in pan and fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Knead trimmings together, reroll and cut more rolls.

Let dough rise in warm place until doubled in size - about 40 minutes. Meanwhile preheat oven to 425 degrees.

Bake rolls 18 to 20 minutes until browned. Makes about 3-1/2 doz.