This recipe is from bake FROM SCRATCH.
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.