Buttery Parker rolls

Name: Buttery Parker rolls
Yield: 2
Ingredients: 3 1/2 cups AP flour; 2 tbsp sugar; 1 1/2 cups milk; 5 tbsp unsalted butter + more for brushing; 1 egg; 7G (1packet) active dry yeast; 1 1/4 tsp kosher salt; Directions; Warm your milk with 1 tbsp sugar and bring to 115°f/46°c; Add your yeast and let it hang out for ten minutes to activate.; Melt 5tbsp butter, just barely melted you don’t need it to be hot. Crack one egg and whisk it up.; Combine your milk, egg, and melted butter. Incorporate your flour 1 cup at a time adding the remaining sugar and your salt with the last cup. Knead by hand for ten minutes or in a stand mixer on speed 2 for 6 minutes. Place in an oiled bowl to proof for 1 hour or until doubled in size.; Preheat your oven to 350°f/176°c and get a 8x8 baking dish buttered up.; Knock out the excess gas and roll out into rectangle 12 inches long and 6 inches wide. Going longways make two cuts, two inches apart giving you long strips. Now going the other way make two cuts 4 inches apart leaving you with nice rectangles. Take a little bit of melted butter and brush half of the rectangle and fold it over with about 1/4 inch overhang. Place into your buttered dish with all of the folds facing the same direction. It’s totally fine if your rolls are touching, I’d actually recommend they do. They turn out much nicer imo. Let these rise for 30 minutes before brushing with melted butter and baking for 25-30 minutes or until golden on top and the internal temp is 190°f/87°c; Brush ONCE MORE with butter lol and top with flakey salt