Parker House Rolls are the easiest rolls to shape and make!
Place 1/2 cup warm water in large bowl, or the bowl of a stand mixer. Add yeast and 1 tablespoon sugar. Whisk until mixed.
Let the yeast rise and bubble. Add warm milk to the yeast mixture.
Add 2 additional tablespoons of sugar, oil, eggs and salt. Use whisk and combine with yeast mixture.
Add 4 cups of flour. Mix on low using the paddle attachment. At this point, I change to a bread or dough hook. Add an additional cup of flour. Mix again. Slowly add the remaining 1 cup of flour, just until dough is soft and not sticky or wet looking.
Scrape down the sides of the bowl. Cover the bowl when the dough is mixed well and set in a warm place at least 72 degrees. Let rise for 1 hour.
When dough has risen to almost double, generously flour a clean surface and lightly grease a jelly roll pan or two 9x13 pans with melted butter.
Melt 1/4 cup of butter in small bowl. Roll dough out onto clean counter to about 1/2 inch thick. Using a glass about 3 inches wide, or a biscuit cutter, cut shapes into dough.
Dip one half of the roll (on one side) into the melted butter quickly and then fold over and place on a pan. The melted butter should be on the inside (folded side) of the roll. (see recipe notes for tips on shaping rolls)
Repeat until all of the dough is shaped and placed into the prepared pans.
Let rolls rise for about 45 minutes in a warm, draft free place.
Preheat oven to 400 degrees and place rack in center of oven.
Bake rolls for 12-15 minutes or until golden on top and bottom of rolls are also golden.
Remove from oven and spread or brush on additional melted butter while hot.