Parker House Rolls

Place the yeast into a small bowl. Warm the water in a small saucepot or in the microwave in a microwave-safe bowl until it reaches 105-110°F. Take the temperature with a food thermometer. Tip - Don't guess because too cool and the yeast won't bloom and too hot and you'll kill it.

Pour the water on top of the yeast and stir it a couple of times with a fork to combine. Let sit on the countertop for about 5-10 minutes until the yeast blooms, meaning a foamy film will appear on the top of the water.

While waiting, in a separate small saucepot or microwave-safe bowl, and heat it to 120°F.

While the milk is warming place ¼ cup of the butter (dice it into 6-8 pieces to allow it to melt easier) into a large heatproof bowl.

Add the sugar and kosher salt on top of the butter.

Pour the warm milk into the bowl with the butter, sugar, and salt. Whisk to combine. Note that the butter willmostly melt but if there are a few small pieces floating around that is okay.

Pour the yeast mixture into the milk and butter mixture. Whisk to combine.

Add the beaten egg and whisk well to combine.

Add the flour to the bowl and using a large spoon, stir vigorously until a very sticky dough forms and there are no dry or wet patches left.

On a clean work surface (likely this will be your kitchen countertop), dust it generously with flour.

Turn the dough out onto the work surface and dust the top with flour.

Knead the dough by hand for 5-7 minutes or until the dough turns into a smooth dough ball. You may need to dust the top and bottom of your work surface a few more times with flour* (See Notes Below).

Drizzle the oil into a large bowl and make sure the oil coats the sides. Place the dough ball into the bowl and turn it around in the oil to make sure it is lightly coated. Place plastic wrap on top of the bowl.

Allow the dough to rise until it has doubled its size about 1 hour 15 minutes to 1 hour 45 minutes (generally the warmer your kitchen is, the less time it takes to double). Tip - I suggest not cleaning up your work surface because you will need to use it again to assemble the rolls.

Melt the remaining ¼ cup of the butter in a small bowl, and using a pastry brush, brush a 9x13 baking dish or pan with just enough of the butter to coat the dish; set aside.

Once the dough has doubled, take the plastic wrap off of the bowl. Punch down the dough so it deflatess.

Turn it out onto your floured work surface. Dust the top of the dough with flour. Dust a rolling pin with flour and roll it out to about ½-inch thick, or slightly less.

Taking a 2 3/4-inch round biscuit cutter, cut out circles from the dough. You may need to press the remaining dough scraps together and roll it out again until you get 15 circles.

Next, make an indentation down the center of the dough circle. You can use a skewer for this or you can use a chopstick as I did. I simply laid it flat in the center and pressed lightly. You don't need to press down very firmly or go very deep.

Taking the rolls one by one, brush the top of each with a little bit of the melted butter.

Fold the roll over itself using the indention you made as a guide. Place the folded roll into the greased baking dish.

Continue with the remaining rolls, noting you will have 5 rows of 3 rolls in the baking dish when you are done. Make sure the rows are not touching; rather they should be evenly placed and spaced throughout the baking dish.

Cover the baking dish again with plastic wrap and let rise until doubled again, about 60 to 90 minutes for this second rise.

While the rolls are nearing the end of the second rise, preheat the oven to 350°F.

Before baking, take the plastic wrap off the baking dish and then bake for 20 to 25 minutes, or until the tops are golden brown. Keep a close eye on them; these are best not overbaked in the least!

After baking, immediately baste the rolls with the remaining melted butter and sprinkle with Maldon flake sea salt. Serve immediately.