Directions

1. 1

   In a large mixing bowl, combine warm milk, instant yeast, and sugar. Let sit for 5 minutes until foamy, indicating the yeast is active.

2. 2

   Add bread flour, instant mashed potato flakes, softened butter, and salt to the yeast mixture.

3. 3

   Mix on low speed with an electric mixer (or by hand) until a shaggy dough forms, about 1-2 minutes.

4. 4

   Increase mixer speed to medium and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should be slightly sticky but hold together.

5. 5

   Transfer dough to a lightly floured surface and shape into a smooth ball. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1 hour until doubled in size.

6. 6

   Preheat oven to 400°F (200°C). Punch down dough and turn out onto a lightly floured surface.

7. 7

   Divide dough into 12 equal pieces. Roll each piece into a ball, then flatten slightly into an oval shape about 3 inches long.

8. 8

   Using a dull butter knife or wooden skewer, press a line along the center of each oval, slightly off-center, being careful not to cut through the dough.

9. 9

   Fold each oval in half along the pressed line so the larger side overhangs the smaller side slightly, creating the classic Parker House shape. Place folded rolls on parchment-lined baking sheets, spacing about 2 inches apart.

10. 10

    Cover rolls with a damp towel and let rise for 30-40 minutes until puffy and nearly doubled.

11. 11

    Bake at 400°F (200°C) for 12-15 minutes until golden brown on top.

12. 12

    Remove from oven and serve warm, or brush lightly with melted butter for extra richness if desired.