Parker House Rolls

Combine flour, potato flakes, sugar and salt in bowl of stand mixer fitted with dough hook; mix until combined.

Heat <em>1/4 cup</em> water to 105°-115°F, just warm to the touch. Sprinkle yeast over water; whisk until combined. Let stand 5 minutes or until foamy.

Combine <em>1/4 cup</em> butter and milk in medium microwave-safe bowl. Microwave 30-60 seconds or until butter melts when whisked into milk. Add egg; whisk until combined. Add yeast mixture; whisk until combined. Add milk mixture to flour mixture in mixer bowl. Beat at medium-low speed, scraping side of bowl occasionally, 6-8 minutes.

Transfer dough to lightly floured surface; knead 5 minutes or until smooth. Shape into ball. Place dough into lightly greased bowl; cover with plastic wrap. Let rise in warm place 1 1/2-2 hours or until almost double in size.

Melt <em>1/4 cup</em> butter. Brush 13x9-inch baking dish with some melted butter, reserving remaining butter.

Transfer dough to lightly floured surface. Divide dough in half. Roll each portion into 12-inch square. Cut each square into 6 strips. Cut each strip crosswise into 3 pieces for total of 18 pieces per dough half. Brush dough pieces with reserved butter, reserving small amount. Fold each piece in half with buttered sides together, leaving 1/4-inch edge exposed. Shingle folded dough pieces, cut-sides down, with ends just touching. Arrange in prepared baking dish in 4 rows of 9 rolls each. Brush tops with remaining reserved butter. Cover with plastic wrap. Let rise in warm place 30-60 minutes or until puffy.

<em>Heat oven to 350°F</em>.

Uncover dough. Bake 24-30 minutes or until deep golden brown. Melt remaining 2 tablespoons butter; brush over hot rolls. Sprinkle with flaky sea salt. Serve warm with additional butter, if desired.