Ingredients:

  • 1 cup whole milk, warmed to 105°F
  • 2.25 tsp instant yeast
  • 2 tbsp granulated sugar
  • 3.5 cups all-purpose flour
  • 1 tsp fine sea salt
  • 4 tbsp unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 2 tbsp unsalted butter, melted for glaze
  • 1 pinch flaky sea salt

Instructions:

  1. Warm the milk. Heat your 1 cup whole milk to 105°F until warm to the touch but not hot.
  2. Combine dry ingredients. In your mixer bowl, whisk together 3.5 cups flour, 2.25 tsp yeast, 2 tbsp sugar, and 1 tsp sea salt.
  3. Add wet ingredients. Pour in the warm milk, 4 tbsp melted butter, and the 1 large egg.
  4. Knead the dough. Use the dough hook on medium low for 5 to 7 minutes until the dough pulls away from the sides.
  5. First rise. Cover the bowl and let it sit in a warm spot for 30 minutes until doubled in size and puffy.
  6. Shape the rolls. Punch down the dough and divide it into 12 equal pieces, rolling each into a smooth ball.
  7. Second rise. Place rolls in a greased 9x13 pan, cover, and let rise for another 15 minutes until they are touching and snug.
  8. Bake the rolls. Preheat oven to 375°F and bake for 18 to 20 minutes until the tops are deep golden brown.
  9. Apply the glaze. Brush with the remaining 2 tbsp melted butter while hot until they glisten and shine.
  10. Final touch. Sprinkle the pinch of flaky sea salt over the tops until every roll has a few crystals.