Parker House pull-apart buns with puddles of butter

Ingredients:

Buns

• 1 and 1/3 cups whole milk, heated to 43°C
• 1/3 cup sugar
• 1.5 tsp dry active yeast
• 220 g unsalted butter, room temperature
• 5 and 1/4 cups premium flour
• 1.5 tsp coarse salt
• 1 large egg, lightly beaten
• 1 tsp sea salt flakes, for sprinkling

Dipping oil

• 110 g unsalted butter, room temperature
• 0.5 cup chopped parsley leaves
• 4 cloves garlic, grated
• 3 tbsp. l. grated parmesan
• 0.5 tsp crushed red pepper flakes
• 1/3 cup mixed olives, finely chopped
• 0.5 tsp torn thyme leaves

Preparation:

1. Buns:
   
   In the bowl of a stand mixer fitted with a dough hook, combine 1/2 cup milk, sugar, and yeast. Let stand until foamy, about 5 minutes. Add 9 tablespoons butter, half the flour, half the remaining milk, and coarse salt. Mix on medium speed until well combined, about 1 minute.
2. Add the egg and mix until smooth. Add the remaining flour and milk. Knead on medium speed until the dough is smooth and pulls away from the sides of the bowl, about 6 minutes.
3. Melt the remaining 7 tablespoons of butter. Transfer 2 tablespoons to a small bowl and set aside to brush the finished buns. Grease a large bowl with the remaining melted butter and place the dough in it. Cover with plastic wrap and let rise in a warm place until doubled in size, about 2 hours.
4. Grease a 22x32 cm baking pan with melted butter and grease the outsides of three 120 ml cupcake liners. Arrange the cupcake liners in the baking pan. Divide the dough into 17 equal portions (approximately 60 g each). Carefully shape into balls.
5. Spread the dough around the lined buns in the baking dish. Generously brush each bun with the remaining melted butter and sprinkle with flaky sea salt. Cover with plastic wrap and let rise in a warm place until the dough has doubled in size, about 45 minutes.
6. Meanwhile, position a rack in the lower third of the oven and preheat the oven to 190°C.
7. Bake until the buns are golden brown and the internal temperature reaches 205°F (93°C), 20-25 minutes, rotating the pan halfway through. Remove from the oven and brush the buns with the reserved 2 tablespoons of butter.
8. Dipping oil:
   
   While the baking dish is still hot, place 4 tablespoons of butter in each mold. Add parsley and garlic to one mold. Add Parmesan and red pepper to another mold. Add olives and thyme to the last mold. Gently swirl the butter in each mold.