Saveur Parker House Rolls

¾ cup whole milk, heated to 115°F
1 teaspoon active dry yeast
1 teaspoon barley malt syrup or dark corn syrup
2 cups all-purpose flour
1½ teaspoon kosher salt
2½ tablespoons unsalted butter, cut into ½-inch cubes, softened
¼ cup clarified butter, for greasing and brushing
Fleur de sel, to garnish

Stir together milk, yeast, and malt syrup in a large bowl; let sit until foamy, 10 minutes. In a medium bowl, whisk together flour and salt; add to milk mixture along with butter and stir with a wooden spoon until a dough forms. Transfer to a lightly floured work surface and knead until smooth, 5 to 6 minutes. Transfer dough to a lightly greased bowl and cover with plastic wrap; let sit until nearly doubled in size, about 1 hour. Uncover and punch down dough; cover and let sit until puffed, about 45 minutes. 

Heat oven to 325°F. Portion dough into fourteen 1½-inch diameter balls, about 1¼ ounces each, and transfer to a greased 8-inch cast-iron skillet or 8x8-inch baking pan, nestling them side by side; cover loosely with plastic wrap and let sit until doubled in size, about 2 hours. Brush with clarified butter and bake until puffed and pale golden brown, 20 to 22 minutes. Transfer to a rack and brush with more clarified butter; sprinkle each roll with a small pinch of fleur de sel and serve warm.