Chef John's Parker House Rolls

Ingredients

• 0.5 cups warm milk
• 0.5 cups warm water
• 1 package active dry yeast
• 2 large eggs
• 3 tablespoons white sugar
• 1.5 teaspoons kosher salt
• 0.75 cups unsalted butter , melted, divided
• 4.5 cups all-purpose flour , plus more as needed

Instructions

1. 1

   Combine warm milk, warm water, and dry yeast in the mixing bowl of a stand mixer . Let sit for 10 minutes. Add eggs, sugar, salt, and 1/2 cup melted butter. Whisk all wet ingredients together. Add all purpose flour and knead with the dough hook (or manually) until dough comes together as a ball, 5 to 6 minutes.

2. 2

   Place dough into a lightly buttered bowl, cover, and let sit until the dough is doubled in size, about 2 hours.

3. 3

   Press the dough until it is flat, and divide into 24 equal portions. Form each portion into a smooth ball.

4. 4

   Line a baking sheet with a Silpat mat or parchment paper.

5. 5

   Take each ball of dough and roll out on a lightly floured surface into an oval, 4 to 5 inches long. Brush the top with some of the remaining butter and fold in half.

6. 6

   Transfer the rolls to the prepared baking sheet, arranging in 6 rows of 4 rolls. Cover with a clean kitchen towel and let the rolls rise in a warm spot until almost doubled in size, about 1 hour.

7. 7

   Preheat the oven to 350 degrees C (175 degrees C).

8. 8

   Bake rolls in the preheated oven until golden brown on top, about 25 minutes.

9. 9

   While rolls are still warm, brush the tops of the rolls with melted butter.