Parker House Rolls with Sea Salt
These light, but dense dinner rolls are brushed with butter and sea salt. They make the perfect dinner roll or sandwich roll.
- 1-1/2 cups milk
- 1 stick unsalted butter cut into pieces plus more for brushing
- 1/2 cup sugar
- 1 pkg active dry yeast
- 1/2 cup warm water
- 3 large eggs lightly beaten
- 1-1/2 tsp salt
- 6 cups all-purpose flour
- sea salt
Place milk in a small saucepan and bring to a simmer. Remove from the heat, stir in the butter and sugar and let cool.
Dissolve yeast in warm water and let sit until foamy. Combine milk mixture, eggs, yeast, salt and 1/2 of the flour in a bowl of a stand mixer fitted with the dough attachment and mix until smooth. Add the remaining flour, 1/2 coup at a time, and stir until a smooth ball forms.
Remove dough from the bowl and knead by hand on a floured surface for 5 minutes. Place dough in a greased bowl, cover and let rise in a warm place until doubled in bulk, about 70 minutes.
On a floured surface, punch down the dough and shape into desired shapes. Place on a parchment paper lined baking sheet. Cover again and let rise until doubled, about 40 minutes.
Preheat oven to 350 degrees F.
Bake for about 20 minutes or until rolls are golden brown. Remove from the oven and brush with melted butter and sprinkle with sea salt.