Parker House Rolls

1 . Stage

Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water in a bowl; let stand until mixture is foaming, about 10 minutes.

2 . Stage

Stir warm milk, 6 tablespoons sugar, salt, and remaining 1/2 cup warm water into yeast mixture. Gradually whisk 2 cups flour into yeast mixture until smooth. Add remaining 3 1/2 cup flour, egg, 2 tablespoons and 2 teaspoons vegetable oil to flour-yeast mixture; stir until dough is soft.

3 . Stage

Turn dough onto a floured work surface; knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning once so top of dough is greased. Cover bowl with a damp towel and let rise in a warm room until doubled in size, about 1 hour.

4 . Stage

Punch dough and divide in half. Roll each half on a floured surface until 1/3 to 1/2-inch thick. Cut dough using a floured 2 1/2-inch round cutter. Brush each dough circle with melted butter.

5 . Stage

Make an off-center crease in each dough circle using the dull edge of a table knife. Fold along crease so larger half is on top; press along folded edge.

6 . Stage

Grease a baking sheet.

7 . Stage

Arrange folded dough circles, 2 to 3 inches apart, on the prepared baking sheet. Cover with a damp towel or plastic wrap and let rise until doubled in size, about 30 minutes.

8 . Stage

Preheat oven to 375 degrees F (190 degrees C). Remove towel or plastic wrap from dough.

9 . Stage

Bake in the preheated oven until rolls are golden brown, 15 to 20 minutes. Transfer rolls to a wire rack to cool.