Parker House Rolls

By khojnicki

Ingredients

• One 1/4 oz package active dry yeast
• 1/2 c warm water
• 1/2 c sugar
• 2 sticks melted butter, unsalted, cooled
• 2 c milk at room temp
• 2 large eggs, lightly beaten
• 1 tbsp kosher salt
• 7 1/2-8 oz all purpose flour
• Flaky sea salt for for sprinkling

Details

Servings 3
Preparation time 35mins
Cooking time 175mins

Preparation

Step 1

In a stand mixer fitted with the dough hook, mix the yeast, water and 1 tbsp sugar. Let stand until foamy, 10 mins. Beat in the remaining sugar, 3/4 c butter and the milk, eggs and kosher salt. At a low speed, stir in the flour until the dough comes together. Mix at a medium speed until the dough forms a loose ball around the hook, 3 mins. Brush a large bowl with some melted butter. Transfer the dough to the bowl and cover with plastic wrap. Let stand until dough rises and doubles in size.

Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured surface and shape into a 9" x 16" rectangle. Cut the dough into three strips. Roll the dough into a log and place the seam down. Then cut each log into 12 pieces.

Bake the rolls 18 mins until browned. Rotate the baking sheets throughout to ensure even baking. Brush rolls with melted butter and sprinkle with salt. Transfer to a wire rack and let cool.