Ingredients:

  • 1.5 cups whole milk
  • 2.25 tsp instant yeast
  • 2 tbsp granulated sugar
  • 0.25 cup unsalted butter, softened
  • 1 tsp fine sea salt
  • 1 large egg
  • 4 cups all-purpose flour
  • 2 tbsp unsalted butter, melted
  • 1 tsp flaky sea salt

Instructions:

  1. Warm the milk. Heat 1.5 cups of whole milk to exactly 110°F. Note: Too hot will kill the yeast; too cold will slow the rise.
  2. Bloom the yeast. Stir 2 tbsp sugar and 2.25 tsp instant yeast into the milk. Let it sit for 5 minutes until a thick, tan foam forms on top.
  3. Start the dough. Add 0.25 cup softened butter, 1 tsp fine salt, 1 egg, and 2 cups of flour to the mixer. Mix until the ingredients are just combined and shaggy.
  4. Add remaining flour. Gradually add the rest of the flour while mixing. Stop once the dough pulls cleanly away from the bowl sides.
  5. Knead the dough. Set the mixer to medium or knead by hand for 5–7 minutes. The dough should feel silky, elastic, and slightly tacky but not sticky.
  6. Divide and shape. Cut the dough into 12-15 equal pieces. Roll each piece against the counter until it forms a smooth, tight ball.
  7. Proof the rolls. Arrange the balls in a greased 9x13 dish. Cover and place in a warm spot for 20 minutes until they are touching and look puffy.
  8. Brush and bake. Brush the tops with 1 tbsp of melted butter. Bake at 375°F for 15-20 minutes until the tops are a deep, mahogany gold.
  9. Finish and cool. Brush with the remaining 1 tbsp of melted butter and sprinkle with flaky salt. Let them sizzle for a moment before serving warm.