Parker House Rolls

I tried another roll recipe this Christmas. They were good, but not at all what I was looking for. Then I found this recipe. Oh my goodness! These were exactly what I was looking for and I want to keep this recipe for a long time! Recipe found on www.joythebaker.com and she got it from The Gourmet Cookbook. Makes 20 rolls 3 tablespoons warm water (105 to 115 degrees F) 3 tablespoons sugar 1 (1/4-ounce) package (2 1/2 teaspoons) active dry yeast 1 stick (8 tablespoons) unsalted butter 1 cup whole milk 2 cups bread flour 1 1/2 teaspoons salt 3/4 - 1 1/2 cups all-purpose flour Stir together warm water, 1 tablespoons sugar and yeast in a  small bowl until yeast in dissolved.  Let stand until foamy, about five minutes.  If the mixture does not foam up, throw it out and  start over with different yeast.  Foam means that the yeast is  livin'. Melt 3/4 stick (6 tablespoons) butter in a small saucepan.   Add the milk and heat until lukewarm.  Pour into a large bowl  and add yeast mixture, remaining 2 tablespoons of sugar, bread  flour, and salt.  Stir with a wooden spoon until just combined.  Stir in 3/4 cup all-purpose flour, dump out onto a clean work  surface and begin to bring the dough together into a ball.  If your  dough is too sticky to handle, add up to 1/2 cup of all-purpose  flour a tablespoon at a time until the dough is just slightly sticky. Knead dough until a smooth and elastic dough begins to form,  adding more all-purpose flour as needed.  The dough will be  smooth, satiny and just slightly sticky after 10 minutes.  Good  job!  Form dough into a ball and place in a large, buttered bowl,  turning the dough so that the entire ball is covered.  Cover with  plastic wrap and a towel and let rest n a warm, draft free place  until doubled in size, about 1 hour. Butter a 9x13-inch baking pan.  Divide dough into 20 equal  pieces. Roll each one into a ball and arrange evenly in 4 rows of  5 in a baking pan.  Cover loosely with plastic wrap and let rise in  a warm, draft free place until almost doubled in size, about 45  minutes.  Using a floured chopstick or the edge of a ruler, make a deep  crease down the center of each row of rolls.  Let rolls rise,  loosely covered for 15 minutes.  Preheat oven to 375 degrees F and place a rack in the center  of the oven.  Melt the remaining 2 tablespoons of butter and cool slightly.   Brush he tops of the rolls with butter and place in the oven  for 20-25 minutes, until golden brown.  Cool rolls in the pan  for 5 minutes then remove and serve warm.