Ingredients:

  • 1 cup warm whole milk (105-115°F)
  • 1/4 cup honey
  • 2.25 tsp active dry yeast
  • 1/3 cup unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 4 cups all-purpose flour
  • 2 tbsp unsalted butter, melted for glazing
  • 1 pinch flaky sea salt

Instructions:

  1. Whisk 1 cup warm whole milk (105-115°F) with 1/4 cup honey in a small bowl. Sprinkle 2.25 tsp active dry yeast on top and let it sit for 5-10 minutes until it looks frothy and smells like a brewery.
  2. In your stand mixer bowl, combine the yeast mixture with 1/3 cup melted butter, 1 large egg, and 1 tsp fine sea salt. Add 4 cups all purpose flour one cup at a time, mixing with the dough hook on low speed until the dough pulls away from the sides.
  3. Transfer the dough to a lightly oiled bowl and cover it with a damp cloth. Place it in a warm, draft free spot for about 60 minutes until it has doubled in size.
  4. Gently punch the dough down to release air. Divide it into 15 equal pieces (about 65g each). Roll each piece into a smooth ball by tensioning the dough against the counter until the surface is taut and shiny.
  5. Place the balls in a greased 9x13 inch pan. Cover and let them rise for another 30 minutes until they are puffy and touching each other.
  6. Preheat your oven to 350°F (180°C). Bake the rolls for 18-20 minutes until the tops are deep golden and sound hollow when tapped.
  7. Brush the tops immediately with 2 tbsp melted butter and sprinkle with a pinch of flaky sea salt. Let them rest in the pan for 5 minutes until the butter is fully absorbed.