Perfect Parker House Rolls

By vealam

Ingredients

• 1 1/2 cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• 1/4-1/2 cup sugar*
• 1 package active dry yeast
• 1/2 cup warm water
• 3 large eggs, lightly beaten
• 1 1/2 teaspoons salt
• 6-8 cups all-purpose flour
• Sea Salt for sprinkling

Details

Servings 24
Adapted from thebakerchick.com

Preparation

Step 1

Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar stir until sugar is dissolved. Let cool to luke warm.
In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
Mix for a few minutes until combined, scraping the bowl down with your spatula if needed. Add the remaining flour, ½ cup at a time until dough comes together and forms a soft, loose ball. (The dough will be very soft but shouldn't be too sticky. I used 7 cups total flour.)
Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
Place dough in a greased bowl, cover with a clean towel, and proof in a warm place for 60-70 minutes, or until doubled.
Turn proofed dough onto your floured surface, punch it down a bit, and roll or spread the dough into a rectangle. Shape into rolls and place them on a parchment lined baking sheet.
Cover again and let rise for another 20-30 minutes.
Preheat oven to 350 F. Bake for 20 minutes or until golden.
Brush with melted butter and sprinkle with sea salt.
Remove from the bowl and knead by hand on a floured surface for about 5 minutes. Place in greased bowl, cover, and let rise in a warm place until doubled in bulk, about 60 to 70 minutes. On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper-lined baking sheet. Cover again and let rise until doubled, about 30 to 40 minutes.
Preheat the oven 350 degrees F.
Bake for about 20 minutes or until golden brown. Remove from the oven and brush with melted butter before serving.

Note:
*The original recipe calls for ½ cup of sugar, which definitely gives the rolls a little bit of a sweet taste. I didn't mind it, but will cut it down to ¼ cup next time just to make it a bit more subtle.