Parker House Rolls

Add the flour, yeast, sugar, salt, warm milk, melted butter, and eggs to the bowl of a stand mixer fitted with the dough hook. Let the mixer bring the dough together, then keep it running until the dough turns smooth, slightly tacky, and starts pulling away from the bowl. If it feels too sticky, add flour 1 tablespoon (8 g) at a time until it settles into a soft, workable dough. If mixing by hand, knead on a lightly floured surface for about ten minutes until the dough feels elastic.

Place the dough in a greased bowl, cover it, and let it rise until it doubles. Enriched dough is slower than lean dough, so give it the full time to puff and relax.

Divide the dough in half. Roll the first piece into an 8 x 12 inch (20 x 30 cm) rectangle and brush the surface with melted butter so the fold will create the classic Parker House crease. Cut the rectangle in half lengthwise. Brush both strips with butter again, then fold each strip lengthwise like a book so the buttered sides meet. Cut each folded strip into four even pieces. Check the step-by-step photos in the post to see the fold and shape.

Arrange the rolls on a parchment lined baking sheet with space between them. Cover and let them rise again for 30 to 45 minutes, until they look noticeably fuller and lighter.

Brush the tops with egg wash (combine the egg with water) and bake at 350°F (177°C) for 18 to 20 minutes, until the tops are golden and the bottoms are lightly browned. Brush them with melted butter the second they come out of the oven.