Parker House Rolls

Ingredients

• 1 cup whole milk, warmed to 110 degrees
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 large egg
• 6 tablespoons unsalted butter, softened
• 6 tablespoons unsalted butter, melted, for brushing
• Flaky sea salt for the tops

Before you cook

• Warm the milk to about 110 degrees Fahrenheit, which should feel just barely warm on your wrist.
• Stir the yeast and a teaspoon of the sugar into the warm milk and let it stand 8 minutes until foamy.
• Butter a 9-by-13-inch baking pan.

Steps

1. Combine the flour, remaining sugar, and salt in the bowl of a stand mixer with the dough hook.
2. Add the yeast mixture and the egg and mix on low for 2 minutes until a shaggy dough forms.
3. Add the softened butter a tablespoon at a time, letting each piece work in before adding the next.
4. Knead on medium-low for 8 minutes until the dough is smooth, elastic, and slightly tacky.
5. Move the dough to a greased bowl, cover it, and let it rise for 1 and a half hours until doubled.
6. Punch the dough down and turn it onto a lightly floured counter.
7. Divide the dough into 24 equal pieces and roll each into a ball.
8. Flatten each ball into an oval about 3 inches long with a rolling pin.
9. Brush the surface of each oval with melted butter.
10. Fold each oval just off center so the top edge sits slightly short of the bottom, and press the seam gently.
11. Arrange the folded rolls in rows in the buttered pan, nearly touching.
12. Cover the pan and let the rolls rise for 45 minutes until puffy.
13. Heat the oven to 375 degrees Fahrenheit.
14. Brush the tops with more melted butter and bake for 18 to 22 minutes until deep golden.
15. Brush the hot rolls with the last of the melted butter and sprinkle with flaky salt.