Parker House Rolls

In a large bowl, dissolve the yeast and 1 teaspoon sugar in 1/2 cup warm water; let stand for five minutes. Add the milk, salt, egg, oil, 2 cups flour, and the remaining water and sugar. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn the dough onto a floured surface and knead it until smooth and elastic, six to eight minutes. Place the dough in a greased bowl, turning once to grease the top. Cover and let the dough rise in a warm place until doubled, about 45 minutes.

Punch down the dough. Turn it onto a lightly floured surface; divide it into two portions. Roll each portion to 1/2-inch thickness. Cut with a floured 2-1/2-inch biscuit cutter. If desired, brush with butter.

Using the dull edge of a knife, crease each roll slightly off-center and then fold at the crease. Press the edges together lightly. Place the rolls 2 inches apart on greased baking sheets. Cover them with a kitchen towel and let them rise in a warm place until doubled, about 30 minutes. Preheat the oven to 375°F.

Bake for 10 to 15 minutes or until golden brown. Remove from the pans to wire racks to cool.