In the bowl of a stand mixer combine dry active yeast and half the milk warmed to approximately 100°F. Whisk to distribute the yeast and then allow to sit undisturbed for about 10 minutes or until foamy.

In the same stand mixer bowl, add the remaining milk, flour, sugar, butter and salt. Fit the stand mixer with the paddle attachment and mix on low to combine.

Switch to the hook attachment and knead the dough on medium-low speed for 5-7 minutes or until a smooth dough forms.

Turn the dough out in an oiled or sprayed bowl, cover and proof in a warm spot for about an hour or until doubled.

Turn the dough onto a clean work bench. Divide the dough into 24 equal portions weighing about 47g each. Roll into rounds, place on the bench. Cover with plastic wrap or a towel and bench rest for 5-10 minutes.

To final shape, roll into rounds, shape into ropes and tie in a knot or flatten, brush with melted butter and fold in half for parker rolls. Place on parchment lined baking sheets.

How to shape traditional parker house rolls

On a lightly floured surface, press or roll the rested dough into an oblong (oval) shape about ¼ inch thick. Brush melted butter on half of the oval.

Fold the unbuttered half onto the buttered half like a taco. Place on parchment lined baking sheet. Proof and bake as directed. They might proof faster than the round rolls.

Final proof for about 40 minutes or until lightened and airy.

Preheat the oven to 375°F.

Bake in preheated oven for 15-20 minutes or until golden brown.

Lightly brushed the warm, baked rolls with melted butter.