Bobby Flay's Parker House Buns

Ingredients:

• 1.5 cups of milk
• 110g unsalted butter, cut into pieces, plus extra for greasing the bowl
• 0.5 cups of sugar
• 1 packet (7 g) of active dry yeast
• 0.5 cups of warm water
• 3 large eggs, beaten a few
• 1.5 tsp salt
• 6 cups flour + extra for work

Preparation:

1. Pour the milk into a small saucepan and bring to a boil over medium-high heat. Remove from heat, stir in the butter and sugar, and let cool. Dissolve the yeast in warm water and let stand until foamy, about 5 minutes.
2. Combine the milk mixture, eggs, yeast mixture, salt, and 3 cups of flour in a stand mixer fitted with a dough hook. Knead until smooth. Add the remaining 3 cups of flour, 1/2 cup at a time, and mix until a smooth ball forms.
3. Turn the dough out onto a floured work surface and knead it by hand for about 5 minutes. Grease a large bowl with butter, place the dough in it, cover, and let it rise in a warm place until it's about doubled in size, about 60-70 minutes.
4. On a floured work surface, punch down the dough and cut it into 24 2-inch (5-cm) pieces; roll the dough into balls. Place on 2 parchment-lined baking sheets. Cover again and let rise until doubled in size, about 30-40 minutes.
5. Position racks in the upper and lower thirds of the oven and preheat to 350°F (175°C). Bake the buns until golden brown, about 20 minutes, rotating the baking sheets halfway through. Remove the buns from the oven and brush with melted butter before serving.