Rolls - Parker Rolls (from Mom- for little sandwichitas!)

These are the rolls mom made at Thanksgiving.  They're crazy good.

1 envelope active dry yeast
1 cup whole milk
1/4 cup vegetable shortening
3 T sugar
1.5 t kosher salt
1 egg (room temperature)
3.5 cups flour
vegetable oil to coat bowl
1/4 cup butter (to brush on top)

Whisk 1 envelope of active dry yeast into ¼ cup warm water (110-115 degrees).  Let stand 5 minutes.

Heat 1 cup whole milk in a small saucepan over medium heat until just warm.  Combine ¼ cup vegetable shortening, 3 Tbsp sugar, and 1 ½ tsp kosher salt in a large bowl.  Add warm milk; whisk to bloend, breaking up shortening into small clumps.  It may not melt completely.  Whisk in yeast mixture and add 1 room temperature large egg.  Add 3 ½ cups all purpose flour; stir vigorously with a wooden spoon until dough forms.  Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes.  Transfer to a lightly oiled bowl; turn to coat. 

Cover loosely with plastic wrap.  Let stand at room temperature until doubled, about 1 ½ hours.  Preheat oven to 350 degrees.  Melt ¼ cup butter in a small saucepan.  Lightly brush a 13 x 9 “ baking dish with some melted butter.  Punch down dough; divide into 4 equal pieces.

Working 1 piece at a time, roll out onto a lightly floured surface into a 12” x 6” rectangle.

Cut lengthwise into thirds, then crosswise into thirds again (forming twelve 4” x 2” rectangles).  Brush half of each rectangle (about 2” x 2”) with melted butter, fold the unbuttered side over, allowing 1/4 “ overhang.  Place flat in 1 corner of dish, folded edge against shortside of dish.  Add remaining dough for 4 rows.  Brush with melted butter, loosely cover with plastic, and chill for 30 minutes or up to 6 hours.

Bake until golden and puffed 25-35 minutes  Brush with butter and sprinkle with flaky sea salt.

Serve warm~  YUM!