Parkerhouse Rolls

• 1 envelope active dry yeast (1/4 ounce)
• 1/4 cup warm water (around 110ºF)water
• 1/4 cup soft butter (plus more for topping)
• 3 tablespoons sugarsugar
• 1 teaspoon saltsalt
• 1 cup whole milk, warmed to around 110ºFmilk
• 1 eggegg
• 4 cups all purpose flour, plus more for kneadingflour
• For topping:
• 1/4 cup melted butterbutter
• 1/2 teaspoon flaky saltsalt

1. 01Whisk yeast and warm water together in a large bowl and let stand 5 minutes.
2. 02Add butter, sugar and salt and whisk.
3. 03Whisk in warm milk until butter is melted.
4. 04Add egg and mix well.
5. 05Stir in 3 1/2 to 4 cups of flour until a ball forms.
6. 06Turn onto floured board and knead dough for 5 minutes until smooth.
7. 07Place in greased bowl, cover and let rise 1 1/2 hours (may also cover with plastic and refrigerate overnight).
8. 08Set oven to 350º.
9. 09Brush a 13×9″ pan with melted butter and set aside.
10. 10Divide dough into 4 pieces, roll each piece out into a rectangle 12×6″. Cut into 9 rectangles. Brush with butter and fold each rectangle over, leaving 1/4″ exposed.

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