Parker House Rolls

Ingredients

• 1 envelope active yeast dry
• 1 large eggs room-temperature
• 3.5 cups flour all-purpose
• 1.5 teaspoons kosher salt 
• 36 servings flaky sea salt 
• 3 tablespoons sugar 
• 0.3 cup butter unsalted
• 0.3 cup vegetable shortening 
• 1 cup milk whole

Equipment

• bowl
• sauce pan
• oven
• whisk
• baking pan

Directions

1. Whisk 1 envelopeactive dry yeast and1/4 cup warm water(110°F-115°F) in a small bowl;let stand for 5 minutes.
2. Heat 1 cup whole milkin a small saucepan overmedium heat until justwarm.
3. Combine 1/4 cupvegetable shortening,3 tablespoons sugar, and1 1/2 teaspoons kosher salt ina large bowl.
4. Add warmmilk; whisk to blend,breaking up shorteninginto small clumps (it maynot melt completely).
5. Whisk in yeast mixtureand 1 room-temperaturelarge egg.
6. Add 3 1/2 cupsall-purpose flour; stirvigorously with a woodenspoon until dough forms.Knead dough with lightlyfloured hands on a lightlyfloured surface untilsmooth, 4-5 minutes.
7. Transfer to a lightlyoiled bowl; turn to coat.Cover loosely with plasticwrap.
8. Let stand at roomtemperature untildoubled, about 1 1/2 hours.
9. Preheat oven to 350°F.Melt 1/4 cup unsalted butter in a small saucepan.Lightly brush a13x9" baking dish withsome melted butter.Punch down dough;divide into 4 equal pieces.Working with 1 piece ata time, roll out on a lightlyfloured surface into a12x6" rectangle.
10. Cut lengthwise intothree 2"-wide strips; cuteach crosswise into three4x2" rectangles.
11. Brushhalf of each (about 2x2")with melted butter; foldunbuttered side over,allowing 1/4" overhang.
12. Place flat in 1 corner ofdish, folded edge againstshort side of dish.
13. Addremaining rolls, shinglingto form 1 long row. Repeatwith remaining doughfor 4 rows.
14. Brush withmelted butter, looselycover with plastic,and chill for 30 minutesor up to 6 hours.
15. Bake rolls until goldenand puffed, 25-35 minutes.
16. Brush with butter; sprinkleflaky sea salt (such asMaldon) over.
17. Serve warm.