Parker House Style Milk Rolls

Instructions

1. In a stand mixer with dough hook attached, add water, milk powder, yeast, sugar, and oil.
2. Using tips of your fingers or a fork, gently mix everything together in mixer to incorporate well.
3. Add flour and salt to wet mixture and turn dough hook to medium low setting, use a spatula to scrape down sides of bowl so that all flour is mixed.
4. Allow dough to knead for 5 minutes. Turn mixer off, leave bowl on mixer stand and cover bowl completely with a wet towel.
5. Dough should rest for 30 minutes before removing towel. Once rested, use a spatula to lift dough from bottom of bowl to see that all flour is incorporated. Continue to knead on medium low setting for an additional 5 minutes.
6. Once dough is mixed, remove it to a well lightly floured surface and form into a large ball, place dough into a well oiled large glass or plastic bowl.
7. Place a little oil on top of dough to ensure it won't dry out, cover bowl with plastic wrap tightly and refrigerate for 24 hours or overnight.
8. Remove dough from refrigerator and allow it to sit out for 1 hour. Preheat oven to 375°F.
9. Transfer dough from bowl onto a flour dusted work surface, using a rolling pin, roll out dough, (which should still be fairly cold), into a large circle approximately 1/4 to 1/3" thick.
10. Using approximately a 2" round cutter, cut dough out and place onto a well oiled sheet pan, space each dough out on sheet pan so that they all touch.
11. Depending on dough size it might take up to two sheet pans. Make sure each pan used is well oiled. Reshape any leftover dough into balls and use.
12. Cover rolls with plastic wrap and place a wet towel on top of plastic to cover completely, allow to rise slowly and come to room temperature. Dough should be soft and have doubled in size.
13. Once doubled in size remove plastic wrap, gently brush rolls with butter and place into oven. Bake for 30 to 45 minutes or until rolls are brown on top and internal temperature reaches at least 165°F.
14. Allow rolls to cool to warm before buttering and serving.
15. Chef's Note: The reason for resting dough overnight in refrigeration is to cold ferment dough which helps develop flavor. This dough can be made a day ahead, simply use warm water in place of cold. Cover and allow to rise after letting dough rest 30 minutes.