Parker House Skillet Rolls

These rolls are reminiscent of one of our favorites, "Bubba's Cooks Country" restaurant here in Dallas.  This recipe is perfect for your Thanksgiving or Christmas Day feast.

Makes about 48

1 1/2 cups whole milk, divided

1/4 cup sugar

2 teaspoons active dry yeast

4 to 4 1/2 cups all-purpose flour, divided

6 tablespoons unsalted butter, melted, plus more for brushing

2 large eggs

1 tablespoon kosher salt

1/2 cup plus 1 teaspoon unsalted butter, softened and cut into 48 cubes

In a small bowl, whisk together 1/2 cup milk, sugar and yeast.  Let stand until mixture is foamy, about 10 minutes.  Stir 1/2 cup flour into yeast mixture.

In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined.  Add yeast mixture, beating to combine.  Add 1 cup flour and salt; beat to combine.  Gradually add remaining flour, 1 cup at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable.  If dough is too sticky, add more flour, 1/4 cup at a time, until it comes together.)

Spray a large bowl with cooking spray.  Place dough in bowl, turning to grease top.  Cover and let stand in a warm, draft-free place (75 degrees) until doubled in size, 2 to 2 1/2 hours.

On a lightly floured surface, turn out dough.  Divide dough in half and gently shape each half into a ball.  Cover and let rest for 10 minutes.

Spray 2 (12-inch) cast-iron skillets with cooking spray.  Roll half of dough into a 14x12-inch rectangle, about 1/4 inch thick.  Using a 2 1/2-inch round cutter, cut dough, re-rolling scraps as necessary.  Repeat with remaining dough.

Brush each circle with melted butter and place one cube of softened butter on bottom half of each one.  Fold circles over and press to seal.  Place in prepared skillets.  Cover and let stand in a warm, draft-free place (75 degrees) until puffed, about 30 minutes.

Preheat oven to 350 degrees.  Brush rolls with melted butter.  Bake until golden brown, 20 to 25 minutes. Brush with additional melted butter.

**Recipe adapted from Cast Iron Baking from Brooke Bell