The Best Parker House Rolls

For the dough: Heat the milk in a small saucepan over medium high until it just starts to simmer, about 4 minutes. Remove from the heat. Stir in the butter and sugar until melted. Set aside to cool.

Measure 1/2 cup warm water (about 110 degrees F) in a small liquid measuring cup and stir in the yeast. Let sit until foamy, about 5 minutes.

Combine the milk mixture, yeast mixture, kosher salt, eggs and half of the flour in the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until smooth, about 2 minutes. Slowly add the remaining flour, mixing until a smooth ball forms. Increase the speed to medium high and continue to knead until the dough is very smooth and elastic, about 5 minutes. Coat a large bowl with nonstick cooking spray, then add the dough. Cover with plastic wrap and let it rise in a warm place until doubled in size, 60 to 75 minutes.

Spray a 9-by-13-inch baking pan with nonstick cooking spray, line with parchment and spray the paper.

For the rolls: Lightly dust a clean work surface with flour. Punch down the dough, turn it out onto the prepared surface and roll to a 12-inch square. Spread 4 tablespoons of the melted butter to the edges of the dough using a pastry brush. Cut the dough into three 4-inch strips. Cut each strip into six 4-by-2-inch rectangles, yielding 18 pieces. Fold each dough rectangle in half, joining the 2 shorter sides together. You do not need to pinch them together. Arrange 3 rows of 6 rolls in the prepared pan with the folded end up (short sides down in the pan) and brush with 4 tablespoons melted butter. Cover with plastic and set aside in a warm area until puffed and risen almost to the top of the pan, about 45 minutes.

Meanwhile, preheat the oven to 350 degrees F.

Remove the plastic and sprinkle the rolls lightly with flaky sea salt. Bake until puffed and golden brown, about 40 minutes. Remove from the oven and brush with the remaining 4 tablespoons melted butter. Serve warm.