Parker House Rolls

Activate yeast: Cook milk in a small saucepan over medium, stirring occasionally, just until edges begin to bubble, about 5 minutes. Remove from heat; pour into bowl of a stand mixer. Stir in sugar and 1/2 cup of the butter. Let cool until mixture reaches 110°F and butter is fully melted, about 20 minutes. Stir in yeast; let stand until mixture is foamy and cools to 100°F, 15 to 20 minutes.

Make dough: Add eggs, flour, and salt to stand mixer bowl; fit mixer with dough hook attachment, and place bowl on mixer. Beat on low speed until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth and elastic, but still slightly sticky to the touch, about 8 minutes. If needed, add more flour, 1 teaspoon at a time, until mixture is slightly sticky, up to 1 tablespoon total. Coat a large bowl with cooking spray; transfer dough to prepared bowl. Cover, and let rise in a warm place (about 85°F) until doubled in size, about 1 hour.

Melt butter, brush pan: Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Brush some of the butter in bottom and up sides of a 13- x 9-inch baking pan; reserve remaining melted butter for brushing rolls.

Shape and cut dough: Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10- x 16-inch rectangle. Trim edges with pizza wheel or knife to create a perfect rectangle, discarding scraps of dough. Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangles. Brush tops of rectangles evenly with some of the reserved melted butter. Carefully stack 2 of the rectangles each on top of another rectangle, creating 2 double-stacked strips. Cut each strip crosswise into 12 (about 1 1/3-inch) pieces, and place in prepared baking pan, cut sides facing edges of baking pan. Cover baking pan with plastic wrap, and let rise in a warm place until puffy and almost doubled, about 45 minutes.

Brush rolls with butter: Preheat oven to 350°F. Microwave remaining reserved butter on HIGH until melted, about 30 seconds, if needed. Brush tops of rolls with melted butter, reserving 1 to 2 tablespoons for brushing after baking.

Bake rolls: Bake in preheated oven until rolls are golden-brown, 28 to 30 minutes. Let cool in baking pan 10 minutes. Transfer rolls to a wire rack; brush tops with remaining 1 to 2 tablespoons melted butter, and garnish with sea salt, if desired. Serve warm.