Yield: 50 parker house rolls, 32 square rolls, or 25 round rolls.
1½ cups warm whole milk (105°F to 110°F), divided
¼ cup (50 grams) granulated sugar
2 teaspoons (6 grams) active dry yeast
4½ to 5 cups (563 to 625 grams) all-purpose flour, divided
6 tablespoons (84 grams) unsalted butter, melted
2 large eggs
2 teaspoons (6 grams) kosher salt
In a small bowl, whisk together ½ cup warm milk, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes.
Stir ½ cup (63 grams) flour into yeast mixture.
In the bowl of a stand mixer fitted with the dough hook attachment, beat melted butter, eggs, and remaining 1 cup milk at low speed until combined.
Add yeast mixture, beating to combine.
Add 1 cup (125 grams) flour and salt; beat to combine.
Gradually add remaining flour, 1 cup (125 grams) at a time, beating until dough comes together and begins to pull away from sides of bowl, 2 to 3 minutes. (Dough will be sticky but not unmanageable. If dough is too sticky, add more flour, ¼ cup [31 grams] at a time, until it comes together.)
Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, 2 to 2½ hours.
On a lightly floured surface, turn out dough. Divide dough in half, and gently shape each half into a ball. Cover and let rest for 10 minutes.
Preheat oven to 375°F. Line a baking sheet with parchment paper or lightly grease pans.
Divide dough into 25 pieces (about 1.6 ounces each) and roll into balls.
Place rolls on prepared pan, leaving almost no space between. Cover and let rise in a warm, draft-free place until double in size, about 30 minutes to 45 minutes. This will depend on the temperature in your home.
Brush with melted butter, and bake until golden brown, 20 to 25 minutes. Brush with melted butter again, and sprinkle with sea salt if desired.