Parker House Rolls
•1 envelope active dry yeast •1 cup whole milk •1/4 cup unsalted butter (room temp) •3 tablespoons sugar •1-1/2 teaspoons kosher salt •1 large egg, room temperature •3-1/2 cups all-purpose flour •1/4 cup unsalted butter •Flaky sea salt (or Kosher salt)
Whisk yeast and 1/4cup warm water (110°-115°) in a small bowl; let stand 5 minutes.
Measure flour, salt and sugar to the bowl of a stand mixer fitted with a dough hook.
Heat milk in the microwave for about a minute until just warm. Add the 1/4 cup butter and stir to melt the butter. Whisk in yeast mixture and egg.
Add liquid ingredients to the dry ingredients and blend on low speed until a dough forms. Continue to knead on low to medium speed for about 4-5 minutes. Transfer the dough to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 to 1-1/2 hours.
Preheat oven to 350°. Melt butter in a small saucepan. Lightly brush a 13x9 baking dish with some melted butter.
Punch down the dough then divide it into 4 equal pieces.
Working with 1 piece at a time, roll out on a lightly floured surface into a 12x4" rectangle.
Brush butter lengthwise down the middle of the rectangle leaving about a 1/2 inch of dough un-buttered on both long ends of the dough.
Fold the dough over so the unbuttered edges come together and you have a 12x2 inch long strip of dough.
Using a bench scraper or pizza cutter, cut each strip into about 6 pieces.
Place a roll in the corner of the prepared pan with one open end pushed against the edge. Place another roll with the open edge just under the folded edge of the first roll. Repeat until you have a shingled row across the pan. When you use up the first strip of dough, repeat steps 7-10 with each of the 3 remaining pieces of dough.
Continue layering the rolls into the pan to make 3 or 4 more rows until the dough is used and the pan is full.
Bake rolls until deep golden brown, 20–25 minutes.
Remove from oven, brush with butter; sprinkle lightly with sea or Kosher salt.