Best Parker House Rolls (with Garlic Butter)

Preheat the oven to 350ºF. Grease a 9x13 inch baking dish.

In the bowl of a stand mixer, combine the flour, yeast, and salt. Add the warm milk, honey, egg, and softened butter. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours.

To make the garlic butter, combine the softened butter and fresh garlic together in a small bowl.

Lightly dust your work surface with flour. Turn out the dough, punch it down, and divide the dough in half. Roll each half to a 12-inch square, about 1/4-inch thick.

Spread the garlic butter on each square, saving any leftover butter for serving.

Cut each square of dough into 6 strips.

Roll each strip into a spiral and arrange seam side down in the greased baking dish.

Cover the dish and let the rolls rise in a warm spot for about 30 minutes until they're puffy. Add one sage leaf on top of each roll. Alternately, you can let the rolls sit in the fridge overnight ahead of time.

Bake the rolls for 18-25 minutes, until they're golden brown. Remove them from the oven and brush with the remaining garlic butter and a sprinkle flaky sea salt. Pull them apart to serve warm with more butter.