Parker House Rolls (or, amazing, incredible, perfect for any Thanksgiving Day table rolls)

I have tried many many roll recipes over the past few years. I have been on a bit of a quest for the perfect dinner roll and have only found a few tried and true recipes. The Lion House rolls are always a hit with any meal, and I often make those whenever a roll is needed. But, when I saw this recipe in Food Network Magazine (I love this magazine, btw!) I just had to give it a shot, and I am sooo glad I did! It turned out amazing! Hot from the oven is best, but we served later with White Chicken Chili and the constrast of the slightly sweet dough with the spicy chili was amazing! And the salt sprinkled over the top just sets these rolls apart! Sorry, no pics, I made them a week ago and just thought to share the recipe, so you will have to use your imagination...or head over to the store and pick up a copy of the magazine for step by step instructions and photos! :)

Parker House Rolls

1 1/4-ounce package active dry yeast
1/2 c sugar
7 1/2 to 8 cups flour, plus more for dusting
12 tablespoons butter (unsalted), melted and cooled, plus softened butter for brushing
2 cups whole milk, at room temp
2 large eggs, at room temp
1 tablespoon kosher salt, plus more for sprinkling

Measure out 1/2 cup very warm water (110-120 degrees). Sprinkle the yeast into a large bowl, add the warm water and whisk in the sugar. Let sit 1 minute (it should bubble and froth slightly), then gently stir in 1 cup flour. Set aside near the stove while you prepare the dough.

Mix the melted butter and milk in a stand mixer with the hook attachment on low speed. Add the eggs and mix until blended. Scrape in the yeast mixture and mix until incorporated. Add 6 1/2 cups flour and 1 T. salt; mix until the dough forms a ball, 2-3 minutes, adding up to 1/2 c more flour if the dough is too wet and sticky.

Brush a large bowl with softened butter (or spray with Pam). Transfer the dough to the bowl, cover with a towel and let rise in a warm place for 2-2 1/2 hours. THe dough should double in volume.

Preheat the oven to 375 and line a baking sheet with parchment paper. Dust a clean flat surface with flour and turn the dough onto it. Flour your hands; gently press the dough into a 16x8 inch rectangle, about 1/2 to 3/4 inch thick (do not use a rolling pin).

With the short side in front of you, cut the dough in half lengthwise with a floured knife. Then slice crosswise into 12 strips. One at a time, fold each strip of dough into thirds. Place seam side down on the prepared baking sheet in 3 tightly packed rows. (Leave an inch or so between columns and have the sides almost touching so the rolls rise together in the oven and create a "pull apart" style of roll.)

Bake until the rolls are bursting at the seams and golden brown, 18-20 minutes. Remove from oven and brush with softened butter. Sprinkle with kosher salt and serve immediately.

If you would like, you can make in advance and freeze them before baking. After you have placed dough on the prepared pan, wrap the whole baking sheet tightly in plastic wrap and freeze up to 3 weeks. When you want to bake them, bake frozen rolls at 325 for 25 minutes, then 10 minutes more at 375.