Parker House Rolls

Instructions

1. Prepare the dough
   In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, combine the warm milk and 6 tablespoons of the softened butter until the butter is partially melted. Add the milk mixture and eggs to the dry ingredients. Mix until a soft dough forms, then knead on a floured surface for 7-8 minutes until smooth and elastic.
2. First rise
   Place the dough in a lightly greased bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place until doubled in size, about 1 hour to 1 hour 30 minutes.
3. Shape the rolls
   Punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a 1/2-inch thick rectangle. Using a 2 1/2-inch round cutter, cut out circles of dough. Melt the remaining 2 tablespoons of butter. Brush each circle with melted butter, fold in half, and place in a buttered 9x13-inch baking dish, allowing the folded edges to touch slightly.
4. Second rise
   Cover the rolls with plastic wrap or a kitchen towel and let rise again until puffy and doubled in size, about 45 minutes to 1 hour. Meanwhile, preheat the oven to 350°F (175°C).
5. Prepare for baking
   Beat the remaining egg with 1 tablespoon of water to create an egg wash. Gently brush the tops of the rolls with the egg wash. If desired, sprinkle with flaky sea salt.
6. Bake the rolls
   Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
7. Finish with butter
   As soon as the rolls come out of the oven, brush the tops with the 2 tablespoons of melted butter. This gives them a beautiful shine and adds extra buttery flavor.
8. Serve warm
   Allow the rolls to cool in the pan for 5 minutes, then transfer to a wire rack. Parker House Rolls are best served warm, but can be stored in an airtight container for up to 2 days and reheated before serving.