Everything Parker House Rolls

In a small saucepan over medium heat, combine the milk and the 8 Tbs. (4 oz./125 g) butter. Heat until the butter is melted, about 7 minutes. Remove from the heat and let cool to 105° to 115°F (40° to 46°C). Add the yeast and stir until dissolved. Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the 4 cups (20 oz./625 g) flour, the sugar and kosher salt and beat on low speed until combined, about 30 seconds. Add the milk mixture and knead until the dough forms a ball, about 1 minute. Increase the speed to medium-low and knead until the dough is smooth and elastic, 4 to 5 minutes. Remove the dough from the mixer bowl, oil the inside of the bowl and return the dough to the bowl. Cover tightly with plastic wrap and let the dough rise in a warm place until doubled in volume, about 1 hour. Divide the dough in half.

Grease a 9-by-13-inch (23-by-33-cm) baking pan. On a lightly floured work surface, roll each piece of dough into a log 12 inches (30 cm) long. Using a pastry scraper, divide each log into 12 equal pieces. Using the cupped palm of your hand, roll and shape each piece into a taut ball.

Transfer the dough balls to the prepared baking pan, arranging them so there are 4 rows of 6. Cover tightly with plastic wrap and let rise in a warm place for 30 minutes. In a small bowl, combine the Maldon sea salt, onion flakes, garlic flakes and sesame seeds.

Preheat an oven to 375°F (190°C).

Remove the plastic wrap from the pan. Brush the tops of the rolls with the 2 Tbs. melted butter and sprinkle with the sea salt mixture. Bake until the rolls are golden and an instant-read thermometer inserted into the center of a roll registers 190°F (88°C), 18 to 20 minutes. Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving. Makes 24 rolls.

Williams Sonoma Test Kitchen