Pamela's Parker House Rolls

1 bag (3-1/2 cups) Pamela's Gluten-Free Bread Mix
2 large eggs
3/4 cup milk - scalded
1/4 cup butter (or non-dairy substitute), melt in the hot milk
2 TBSP sugar
3/4 cup warm water to proof the yeast for 10 minutes
Additional Pamela's Gluten-Free Bread Mix or white rice flour for dusting

With butter melted in the milk and yeast proofed (that is dissolved and bubbly) in the warm water, make sure the milk was cool to the touch so that it does not kill the yeas, all ingredients in mixer using wire whip attachment, mix for 3 minutes on med/high. Carefully roll the dough out of the bowl, using a large rubber spatula, into a buttered bowl. Let dough rise with a a warm, damp towel over the bowl and keep in a warm place for a little over an hour, until it is just less than double in size.

Gently roll the dough onto a wood cutting board that has been liberally sprinkled with more Pamela's Gluten-Free Bread Mix (or rice flour). Sprinkle additional Pamela's Gluten-Free Bread Mix (or rice flour) on top, and gently pat down dough to about 3/4-inch to 1/2-inch high.

For the Parker House style: Cut, using a 2-inch biscuit cutter, rounds and place them on a butter cookie sheet. Using a large handled butter knife, make a dent in the middle of the circle, or just off center, and fold over one side. Protecting the rolls with a warm, damp towel, let them raise again for 1 to 1-1/2 hours.

Bake in a preheated oven at 350° for 25 minutes.