Parker House Rolls

In the bowl of a stand mixer, combine flour, sugar, salt, milk, and yeast (activate dry yeast in warm milk if using).

Mix on low speed with the dough hook for 5 minutes.

Increase to medium-high speed and mix for another 5 minutes.

Add softened butter gradually and continue mixing for about 30 minutes until dough is shiny and elastic.

Cover with plastic wrap and refrigerate for at least 1 hour until fully chilled.

Divide chilled dough into 40–45g pieces and roll into balls.

Place in a greased pan, spaced about ¾ inch apart.

Cover and let rise at room temperature until doubled in size (1–2 hours).

Preheat oven to 400°F (200°C).

Brush rolls with egg wash before baking.

Bake for 15–20 minutes until golden brown and internal temp reaches 198°F (92°C).

Brush immediately with more beaten egg for shine and softness.