Parker House Rolls (modified for food storage)

Recipe By: Prepare Every Needful Thing

Ingredients:

2 packages active dry yeast [I used 1/2 oz instant yeast]
1 teaspoon sugar
1/2 cup warm water
3 tablespoons dry nonfat milk
2 teaspoons salt
1 tablespoon powdered egg
2 tablespoons plus 2 teaspoons canola oil
6 tablespoons sugar
5-1/2 to 6 cups all-purpose flour
2 cups plus 2 tablespoons warm water
3 tablespoons butter, melted

Directions:

1. In a large bowl, dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for 5 minutes.
2. Add the dry milk, salt, powdered egg, oil and remaining sugar, water and 2 cups flour.
3. Beat until smooth.
4. Stir in enough remaining flour to make a soft dough.
5. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
6. Place in a greased bowl, turning once to grease top.
7. Cover and let rise in a warm place until doubled, about 45 minutes.
8. Punch dough down.
9. Turn onto a lightly floured surface; divide in half.
10. Roll out each piece to 1/3-in. or 1/2-in. thickness.
11. Cut with a floured 2-1/2-in. biscuit cutter.
12. Brush with butter if desired.
13. Using the dull edge of a table knife, make an off-center crease in each roll.
14. Fold along crease so the large half is on top; press along folded edge.
15. Place 2 in. apart on greased baking sheets.
16. Cover and let rise until doubled, about 30 minutes.
17. Bake at 375° for 10-15 minutes or until golden brown.