Parker House Yeast Buns with Milk

Ingredients:

• 1 packet (7 g) of active dry yeast
• 0.5 cups of sugar
• 7.5–8 cups premium flour + extra for dusting
• 165g unsalted butter, melted and cooled + softened butter for greasing
• 2 cups whole milk at room temperature
• 2 large eggs at room temperature
• 1 tbsp coarse salt + extra for sprinkling

Preparation:

1. Dissolve the yeast.
   Measure out 0.5 cups of warm water and check the temperature: it should be between 43°C and 48°C (a comfortable bath temperature). Pour the yeast into a large bowl, add the warm water, and stir in the sugar. Let it sit for 1 minute (it should foam), then carefully whisk in 1 cup of flour. Set aside (near the stove) while you prepare the dough.
2. Knead the dough.
   Combine the melted butter and milk in the bowl of a stand mixer fitted with the dough hook attachment and mix on low speed. Add the eggs and mix until smooth. Add the yeast mixture and mix. Add 6.5 cups of flour and 1 tablespoon of salt; mix until the dough forms a ball, 2–3 minutes, adding up to 1/2 cup more flour if the dough is too wet and sticky.
3. Let the dough rise.
   Grease a large bowl with softened butter. Transfer the dough to the bowl, cover with a towel, and let rise in a warm place for 2–2.5 hours. The dough should double in size.
4. Form the dough.
   Preheat the oven to 190°C and line a baking sheet with parchment paper. Dust a clean work surface with flour and turn the dough out onto it. Dust your hands with flour and carefully roll the dough into a 40x20 cm rectangle, approximately 1–2 cm thick (do not use a rolling pin).
   
   Cut the dough.
   With one short side facing you, use a floured knife to cut the rectangle in half lengthwise. Then cut it crosswise into 12 strips.
5. Give shape.
   Fold each strip of dough in half unevenly, overlapping the top half slightly, then fold the overhang down. Place the buns, seam-side down, on the prepared baking sheet in three tight rows. If making ahead, wrap the baking sheet tightly in plastic wrap and freeze for up to 3 weeks.
6. Bake some buns.
   Bake until the buns are golden brown, 18–20 minutes. If baking from the freezer, bake for 25 minutes at 325°F (160°C), then 10 minutes at 350°F (190°C). Remove the buns from the oven and brush with softened butter. Sprinkle with salt and serve immediately.