In the bowl of a stand mixer with the dough hook attachment, combine all of the ingredients except half of the butter and the salt. Mix on medium speed until combined.
Once all ingredients are evenly incorporated, add the rest of the butter and the salt and increase the speed to high. Mix for about 5-6 minutes, or until the dough comes together and is relatively smooth.
Grease a mixing bowl and place the dough into the bowl. Cover, and let rest at room temperature for 2 hours. Transfer to the fridge overnight.
The next day, divide the dough into 30 gram pieces. Ideally, you'll want to bake these in mini cast irons, but you can also just bake them on a half sheet pan close together in rows of 6-8, depending on the size of your pan.
Let the rolls proof for an additional 3 hours, or until doubled in size and noticeably bouncy. Preheat your oven to 375.
Bake the parker house rolls for 15 minutes, or until they have a deep golden brown crust.
Serve with melted butter and flaky salt once out of the oven.
