Of Rolls and Turkeys

It's my year to host Thanksgiving and it's something I really do enjoy doing.  I love making all the favorite dishes, having a house filled with delicious smells, eating a yummy meal, and just being home.  Two years ago we hosted and it's when I had my neck surgery.  My mom had to work, Bronwyn had strep, so it was Andy, me, my dad and Nicholas... not a big crowd but we all pitched in and made a feast.  This year, it's the four of us and my folks.  We enjoy it being low key and relaxed, just a nice time.
So yes, it's my year to host, so I was pretty confused when my mom was telling me that she was buying a turkey... Um, why?  "Because I need one, I'm hosting Thanksgiving."  Um..... No?  No.  It's most certainly my turn this time.  I'm certain it's my turn, and I already offered to host and she accepted.  Well, somewhere she forgot it was my turn and not hers - but now we have a turkey for our feast.
I did a trial run of some rolls, Parker House rolls.  These were so good.  I was amazed they baked all the way through to the center.  I'm not always a patient baker so it was fun to actually see these were well baked.  I'm positive they'd be even better with some cinnamon, sugar, and butter wrapped up in the middle - oh wow - that would be amazing.  These actually mix up very quick and bake up beautifully,  They would be the perfect addition to a Thanksgiving dinner... but well you see... Now, I don't need this because my mom thought she was hosting Thanksgiving and bought some rolls too... Too funny. 
Make these rolls for Tuesday lunch, or Sunday dinner... just make them - you'll be happy you did.

Parker House Rolls
Ingredients:
4 3/4 to 5 1/4 cups all-purpose flour
1/3 cup granulated sugar
2 envelopes Fleischmann’s® RapidRise® Yeast
1 1/2 teaspoons kosher salt
3/4 cup milk
3/4 cup water
1/2 cup butter, divided
1 egg
Optional – 2 tablespoons melted butter to brush on baked rolls
Instructions:
In the bowl of your stand mixer fitted with the paddle attachment combine 2 cups flour, sugar, undissolved yeast and salt. Mix on low until combined.
In a microwave-safe bowl heat the milk, water, and 1/4 cup butter in 30 seconds increments until very warm to the touch (120°F to 130°F). Butter might not be melted all the way, which is ok.

Pour the milk mixture into the flour mixture. Mix on medium speed for 2 minutes, scraping the sides of the bowl as necessary.
Add in the egg and 1/2 cup flour and mix for 2 minutes at high speed. Stir in enough remaining flour to make a soft dough. Dough should form a ball and be slightly sticky. Knead on a lightly floured surface until smooth and elastic, about 8 to 10 minutes, or alternately, you can do this step in your mixer with a dough hook.
Cover the dough with a clean towel and let it rest for 10 minutes.
Line a large baking sheet with parchment paper. Set aside.
Divide the dough in half. On a lightly floured surface, roll each half to a 12-inch square, about 1/4-inch thick. Using a knife or a pizza cutter cut the dough into 6 (12 x 2- inch) strips. Then cut each strip into thirds (4 x 2-inch rectangles).
Melt the remaining 1/4 cup butter. Brush each rectangle with butter.
Crease each rectangle slightly off center with dull edge of knife and fold at crease, so it’s not quite folded in half.
Place the rolls onto the prepared baking sheet, short folded side facing down. Cover and place in a warm, draft-free place. Allow to rise for 30 minutes, or until doubled in size.
Preheat oven to 375°F.
Bake for 12-15 minutes, or until golden brown.
Brush with more melted butter, if desired. Serve warm.