Parker House Rolls

Directions

1. In the bowl of a stand mixer, add the milk, butter and sugar. Stir until the sugar is dissolved.

2. Add the yeast, stir to combine and let it sit until foamy, about 5 minutes.

3. Add 1 ½ cups bread flour, potato flour, salt and egg. Mix, using the dough hook attachment, until combined. Scrape the sides with a rubber spatula, if needed.

4. Add 1 cup bread flour and mix on low speed for 4-5 minutes, adding additional flour 1 tablespoon at a time until the dough no longer sticks to the side of the bowl and has formed a loose dough ball around the hook.

5. Brush the inside of a medium sized bowl with melted butter. Transfer the dough to the bowl, turning it to coat all sides with the butter. Cover with plastic wrap and let it rest for 1 ½ hours, or until doubled in size.

6. Generously brush melted butter on the bottom and sides of a 9x13-inch baking dish.

7. Punch dough down and transfer dough to a lightly floured work surface. Using a floured rolling pin, roll out to ¼-inch thickness. Brush with melted butter.

8. Using a 3-inch biscuit cutter, cut dough without twisting the cutter. Fold dough almost, but not all the way in half. Place close together in the prepared baking dish, brush tops with butter and cover with plastic wrap. Let the rolls rest for 1 hour.

9. Preheat the oven to 375°F.

10. Brush the tops of the rolls with the egg. Bake in the 375°F oven for 20-22 minutes, or until the tops are golden brown. Remove from the oven, brush the tops with butter, and sprinkle with flake salt, if desired. Let them cool slightly and serve warm.