About 3 1/2 hours before serving:

1. In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup butter or margarine. With mixer at low speed, gradually pour 2 cups hot tap water (120-130 degrees) into dry ingredients. Add egg; increase speed to medium. Beat 2 minutes, occasionally 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.

2. Turn dough onto lightly floured surface and knead until smooth and elastic; about 10 minutes. Shape dough into a ball and place in a greased large bowl, turning over so that the top of the dough is greased. Cover with towel; let rise in a warm place (80 to 85 degrees) until doubled, about 1 1/2 hours.

3. Punch dough down, by pushing down the center of the 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.

4. In 17 1/4" by 11 1/2: roasting pan, over low heat, melt remaining 1/2 cup butter (1 stick); tilt pan to grease bottom.

5. On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4" round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted butter or margarine in pan; fold in half. Arrange folded dough in rows in pan, each nearly touching the other. Knead trimmings together; re-roll and cut more rolls. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.

6. Meanwhile, preheat oven to 425 degrees. Bake rolls 18 to 20 minutes until browned. Makes about 3 1/2 dozen.

and the opening of

Boston's famous Parker House Restaurant. These small, yeast raised dinner

rolls are easy to

make.

Tips: Thorough kneading of the dough is an important step; as in all yease

bread making, it give the rolls a fine, even texture and makes them light. To

knead, place dough on lightly floured surface; fold dough in half towards you,

then with heels of hands, press dough down and away from you in a rolling

motion. Give dough a quarter turn and continue folding, pressing and turning

until dough is smooth and elastic, and blister-like bubbles appear under the

surface. Since kneading takes about 10 minutes, you may rest every few

minutes.

For rolls, evenly roll dough 1/2 inch thick with a floured rolling pin.

Always start rolling from the center of the dough and roll toward all edges of

the dough; lift rolling pin slightly as it nears the edges to keep them from

becoming too thin.