1-First, turn the risen dough onto a lightly floured surface and divide it into 18 equal pieces, about 45g each for that classic shape.

2-Shape each piece into a tight ball by tucking the edges underneath and rolling it seam-side down with a claw-shaped hand motion; cover them and let rest for 10 minutes to relax the gluten.

3-For Parker House style, flatten each ball into an oval about 6 inches long, brush with melted butter, fold in half to make a clamshell, and arrange in 3 rows of 6 in your pan.

4-If you prefer round rolls, divide the dough into 12 pieces of about 70g each, shape into balls, let them rest, re-roll for tightness, and place in the pan.

5-Cover the pan loosely and let the rolls rise in a warm spot for about 1 hour until they’re puffy a gentle poke should leave a small indentation that bounces back slowly.

6-About 30 minutes before baking, preheat your oven to 350°F (175°C) and position the rack in the middle for even heat.

7-Brush the tops with the egg wash (1 egg whisked with 1 tablespoon water), then bake for 25-30 minutes until deep golden brown and reaching 190°F inside.

8-Right out of the oven, brush with the remaining melted butter and sprinkle with flaky sea salt if you like, then serve warm.