Ingredients:

  • 2 ¼ teaspoons Active Dry Yeast
  • 1 cup Warm Milk (105°F–115°F)
  • 3 tablespoons Honey
  • ¼ cup Unsalted Butter, melted and cooled
  • 2 large Eggs, room temperature, lightly beaten
  • 3 ½ cups All-Purpose Flour, plus 2 Tbsp more for dusting
  • 1 ½ teaspoons Fine Sea Salt
  • 1 large Egg Yolk (for wash)
  • 1 teaspoon Milk or Cream (for wash)
  • 2 tablespoons Unsalted Butter, softened (for finishing)

Instructions:

  1. Combine warm milk, honey, and yeast in a small bowl. Let stand until foamy (about 5–10 minutes) to activate the yeast.
  2. In the bowl of a stand mixer fitted with a dough hook, whisk together the bloomed yeast mixture, melted butter, and beaten eggs.
  3. Gradually add 3 ½ cups of the flour and the salt. Mix on low speed until a shaggy dough forms.
  4. Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth and elastic. Add reserved flour one tablespoon at a time if the dough remains too sticky.
  5. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rise in a warm place until doubled in size (about 1.5 to 2 hours).
  6. Gently punch down the risen dough. Turn onto a lightly floured surface, divide into 12 equal pieces, and roll each piece into a smooth ball.
  7. Arrange the balls snugly in a prepared 9x13 inch baking dish. Cover lightly and let rise again until puffy and nearly doubled (about 45 minutes to 1 hour).
  8. Preheat the oven to 375°F (190°C). Whisk the egg yolk and 1 teaspoon of milk together to create the egg wash.
  9. Brush the tops of the rolls evenly with the egg wash. Bake for 18–22 minutes until deeply golden brown and cooked through.
  10. Immediately upon removing from the oven, brush the tops generously with the softened butter. Let cool slightly before serving warm.