Parker House Rolls

Put the milk, egg, yolk together in the bowl of a stand mixer. In a separate bowl, combine the bread flour, sugar, yeast, and salt. Pour dry ingredients into the stand mixer with the wet ingredients. Mix together with dough hook attachment on low speed for 4 minutes, until the dough comes together. Increase speed to medium speed and slowly add in the butter a little bit at a time, waiting until each addition is incorporated before adding the next addition. Continue mixing on medium speed until dough is developed, about 20  minutes or until the dough is very shiny and slaps the bowl when being mixed. Remove from bowl and let rest on refrigerator on a greased sheet pan, lightly covered with plastic wrap for 12 hours.

Pre-heat oven to 350F. Remove the dough from the refrigerator and scale rolls to 40g each, or 20 evenly divided pieces of dough. Shape your dough into nice smooth balls and place in a 13×9 baking dish lined with non-stick baking spray. Allow to proof in a warm place for about an hour or until doubled in size. Gently brush with egg yolk and bake until golden brown, about 10-14 minutes. Brush with melted clarified butter, or ghee, when it comes out of the oven and sprinkle with sea salt. Allow to cool slightly and enjoy with family and friends.