Parker House Rolls with Honey Butter

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 2 tsp. of the sugar and stir until dissolved. Let stand for 10 minutes.

In the bowl of a stand mixer fitted with the dough hook, combine the flour, the remaining 3 Tbs. sugar and the 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.

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 flaky sea salt. 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.

While the rolls are baking, make the honey butter. In a small bowl, stir together the butter, honey and salt until thoroughly combined. Set aside at room temperature until ready to serve, or refrigerate if you would prefer to serve the butter cold rather than softened.

Invert the rolls onto a wire rack, then turn them right side up onto another rack. Let cool slightly before serving with the honey butter alongside. Makes 24 rolls.

Williams Sonoma Test Kitchen