Parker House Rolls

INGREDIENTS:

⅓ cup shortening
¾ cups warm water
1 tablespoon active dry yeast
4 cups all-purpose flour
¾ cups whole milk (room temperature)
⅓ cup white sugar
2 large eggs (beaten)
1 tablespoon salt
Melted unsalted butter, for brushing rolls

INSTRUCTIONS:

1. Grease two (12-cup) muffin pans with shortening
2. In a mixer bowl:
   1. Combine warm water and yeast (mix with a fork to dissolve the yeast)
   2. Add flour, milk, sugar, eggs, salt and shortening
   3. Using dough hook attachment, mix on medium speed (~6 minutes)
3. Turn the dough onto a floured surface and knead until the dough is smooth
4. Grease a large bowl and place the dough inside; cover lightly with a dry cloth and set in a warm place until the dough has doubled in size, about 2 hours
5. Punch the dough down and turn out onto a lightly floured work surface
6. Divide dough into 24 pieces weighing (45 grams each)
7. Cup your palm around one dough piece on the work surface and, with your fingers closed tightly around the dough, roll the piece into a ball
8. Place the ball into one greased muffin cup
9. Place the muffin pan uncovered in a warm place once again until the rolls have doubled in size (30 minutes)
10. Preheat the oven to 400 degrees F
11. Brush the tops with the melted butter
12. Bake the rolls until golden brown (12 to 15 minutes)