6 cups all-purpose flour (about)
1/2 cup sugar
2 teaspoons salt
2 packages active dry yeast
1 cup butter (2 sticks), softened
1 large egg

In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
Preheat oven to 400 degrees F.
In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup butter; tilt pan to grease bottom.
On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
Bake rolls for 15 to 18 minutes until browned.

When I was 16 I got a hold of this precious recipe though a magazine. I made them one afternoon after school. No one in the house paid me any attention and we have 7 kids.But when the little red hen was done making these buttery rolls all the chicks came running in to try them.

Now they get invited to holiday parties in my family and I can come too as long as the rolls come with me. The recipe got spread all over and they really are show stopping rolls. But beware of the little chicks cuz you just might find that your rolls go to parties even if you don't. If you do a search for Omni Parker House Rolls or Omni Parker House you will read the great history of the rolls and how Boston got its favorite dessert Boston Cream Pie I hope you will enjoy these rolls as much as all of us here do.

DonnaTMann in San Jose.CA