Parker House Rolls

Melt the butter and let it cool.

In a stand mixer*, combine warm water, yeast, and 1 teaspoon of sugar. Let it rest for 10 minutes or until foamy.

Add the remaining sugar, 6 tablespoons of butter, milk, egg, and salt.

With a dough hook on low speed, gradually add the flour a bit at a time to form a dough that pulls away from the sides of the mixer. You may not need all of the flour. Continue to knead on medium speed for 4 minutes.

Transfer the dough to a greased bowl and cover with plastic wrap. Let rise until doubled, about 90 minutes.

Preheat the oven to 375°F and line a 9x13 metal baking sheet with parchment paper.

Turn the dough onto a lightly floured work surface and pat it into a 9-inch square. Cut 3 strips across and 6 strips down so you have have 18 rectangles of dough.

Fold each piece of dough in half lengthwise so the top slightly overhangs the bottom and place seam-side down in the prepared pan.

Bake the rolls for about 16 to 18 minutes or until browned.

Remove from the oven and lift the parchment out of the pan and onto a wire rack. Immediately brush the remaining butter over the rolls and sprinkle with salt. Cool slightly before serving.