Parker House Rolls with Garlic Butter

In a small pot, combine warm milk and cubed butter. Stir until the butter is mostly melted, then remove from heat.

Stir in the sugar until dissolved. Set the mixture aside to cool to lukewarm.

In a separate cup or bowl, combine warm water and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.

In the bowl of a stand mixer, pour the cooled milk and butter mixture, the two eggs, and the activated yeast mixture.

Add about half of the flour to the wet ingredients.

Using the dough hook attachment, mix on low speed until combined. Scrape down the sides of the bowl as needed.

Gradually add the remaining flour while mixing on low speed. Continue to mix until a smooth, slightly sticky dough forms and pulls away from the sides of the bowl.

Lightly flour a clean work surface and turn the dough out. Knead by hand for 2-3 minutes, adding a little more flour if needed, until the dough is smooth and elastic.

Form the dough into a ball. Lightly oil the mixing bowl, place the dough inside, and turn to coat.

Cover the bowl with plastic wrap and let it rise in a warm place for at least 1 hour, or until doubled in size.

Once risen, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 12 equal pieces.

Shape each piece into a smooth, round ball by tucking the edges underneath.

Arrange the dough balls on a baking sheet lined with parchment paper. Cover with plastic wrap and let them rise for another 30 minutes.

Preheat your oven to 375°F (190°C). Bake the rolls for 15-20 minutes, or until golden brown.

While the rolls are baking, prepare the garlic butter. Melt the remaining 1/2 cup of butter in a small bowl. Grate the fresh garlic into the butter and stir in the chopped parsley.

As soon as the rolls come out of the oven, brush them generously with the garlic butter.

Finish with a sprinkle of flaky sea salt and serve warm.