Parker House Rolls

🥘 Ingredients

• all-purpose flour 360 g
• instant yeast 2 ½ tsp
• granulated sugar 39 g
• table salt 8 g
• potato flour 50 g
• dried potato flakes 50 g
• butter 43 g
• milk 227 g
• egg 1 large
• butter 50 g
• butter

1. 1

   Combine all-purpose flour , instant yeast , granulated sugar , table salt , potato flour or dried potato flakes , butter (room temperature), milk , and egg in a large bowl; mix to a shaggy dough. Tip: warm the milk and egg slightly to speed rising. mixing bowl
2. 2

   Knead the dough by hand for 10 minutes or by machine for 7 to 8 minutes until smooth.
3. 3

   Place in a lightly greased bowl. Rise for 90 minutes until puffy (most rise happens in last 30 minutes).
4. 4

   Transfer to a lightly greased surface. Divide in half. Roll each half into an 8" × 12" rectangle.
5. 5

   Brush dough with butter (melted), reserving remainder for the other half and topping.
6. 6

   Cut each piece lengthwise into two 4" × 12" strips. Fold each strip lengthwise so the bottom edge extends about 1/2" beyond the top, forming about 2 1/4" × 12" strips.
7. 7

   Cut each strip crosswise into 4 pieces (about 3" each), making 8 folded rolls per half (16 total). Flip smooth-side up and place in a lightly greased baking pan . Gently flatten to cover the pan bottom.
8. 8

   Cover and rise for 45 minutes to 1 hour until puffy. Toward the end, preheat the oven to oven .
9. 9

   Bake for 20 to 25 minutes until golden brown. Brush with remaining melted butter . Pull apart to serve.