Perfect Parker House Rolls

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 package Active dry yeast
  • 6 cups All-purpose flour
  • 1 1/2 tsp Salt
  • 1 Sea salt
  • 1/4 cup Sugar

• Dairy

  • 1 stick Butter, unsalted
  • 1 1/2 cups Milk

• Liquids

  • 1/2 cup Water

Found on thebakerchick.com

Description

Ingredients

• 1½ cups milk
• 1 stick unsalted butter, cut into pieces, plus more for brushing
• ¼-1/2 cup sugar*
• 1 package active dry yeast
• ½ cup warm water
• 3 large eggs, lightly beaten
• 1½ teaspoons salt
• 6-8 cups all-purpose flour
• Sea Salt for sprinkling

Directions

• Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar stir until sugar is dissolved. Let cool to luke warm.
• In the bowl of a stand mixer fitted with the dough hook, combine the yeast, warm water, milk mixture, eggs, salt and half the flour.
• Mix for a few minutes until combined, scraping the bowl down with your spatula if needed. Add the remaining flour, ½ cup at a time until dough comes together and forms a soft, loose ball. (The dough will be very soft but shouldnt be too sticky. I used 7 cups total flour.)
• Turn the dough onto a floured surface and knead by hand for about 5 minutes, adding a bit more flour if the dough is still very sticky, until smooth.
• Place dough in a greased bowl, cover with a clean towel, and proof in a warm place for 60-70 minutes, or until doubled.
• Turn proofed dough onto your floured surface, punch it down a bit, and roll or spread the dough into a rectangle. Shape into rolls and place them on a parchment lined baking sheet. **
• Cover again and let rise for another 20-30 minutes.
• Preheat oven to 350 F. Bake for 20 minutes or until golden.
• Brush with melted butter and sprinkle with sea salt.