PARKER HOUSE ROLLS

2 1/4 cups all-purpose or bread flour
1/2 cup granulated sugar
2 teaspoons salt
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
1 cup butter, softened
2 cups hot water
1 large egg
Approximately 3 3/4 cups all-purpose or bread flour
1/2 cup butter

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast. Beat in 1 cup softened butter, and gradually add hot water. Add 1 egg and beat for 2 minutes. Beat in 3/4 cup flour making a thick batter. By hand, add in enough flour, about 2 1/2 cups, to make a soft dough. Knead until smooth, adding more flour, up to 1/2 cup. Shape into a ball and place in a greased bowl, turning once to grease the top. Cover and let rise until double, about 1 1/2 hours.

Punch down, knead lightly, cover and let rest for 15 minutes.
In a 13 x 9-inch baking dish, melt butter, and spread evenly on the bottom.

Roll dough out 1/2-inch thick and cut into approximately 2-inch diameter circles, dip into butter, fold in half and place in the pan. Cover; allow to rise 40 minutes. Bake for 20 minutes at 425ºF.