Ingredients:

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon (5g) salt
  • 1/4 teaspoon (1g) instant dry yeast
  • 1 1/2 cups (360ml) lukewarm water (around 105-115°F/40-46°C)
  • 2 tablespoons (28g) unsalted butter, melted, plus more for greasing the pan
  • 1 tablespoon (15ml) milk or melted butter (optional)

Instructions:

  1. In a large bowl, whisk together the flour, salt, and yeast.
  2. Pour in the lukewarm water and stir until just combined. The dough will be shaggy and sticky. Do not overmix.
  3. Cover the bowl with plastic wrap and refrigerate for at least 12 hours, or up to 18 hours. The dough will have risen and become bubbly.
  4. Gently punch down the dough (it will deflate). On a lightly floured surface, shape the dough into a rectangle approximately 9x13 inches. Cut into 12 equal pieces.
  5. Gently shape each piece into a ball. Place the dough balls into a greased 9x13 inch baking pan. Cover loosely with plastic wrap and let rise in a warm place for 1-1.5 hours, or until nearly doubled in size. The dough should spring back slightly when gently poked.
  6. Preheat oven to 375°F (190°C). Brush the tops of the rolls with milk or melted butter (optional). Bake for 20-25 minutes, or until golden brown on top. Keep a close eye on them towards the end of baking to prevent burning.
  7. Let the rolls cool in the pan for a few minutes before serving warm. Brush with additional melted butter if desired.