Ingredients:

  • 1/2 cup warm water
  • 2 tbsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 cup whole milk
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 1/2 tsp fine sea salt
  • 4.5 cups all-purpose flour
  • 1 large egg for egg wash
  • 1 tbsp water for egg wash
  • 2 tbsp unsalted butter for brushing
  • 1 pinch flaky sea salt

Instructions:

  1. In the bowl of a stand mixer, combine the warm water (110°F), sugar, and active dry yeast. Let it sit for 5–8 minutes until foamy and activated.
  2. Add the warmed milk, melted butter, egg, and salt to the yeast mixture. Start the mixer on low speed.
  3. Gradually add the flour (starting with 4 cups). If the dough is still sticky, add the remaining 1/2 cup one tablespoon at a time until the dough pulls away from the sides of the bowl.
  4. Knead with the dough hook for 5 minutes (or 8 minutes by hand) until the dough is smooth and elastic.
  5. Place the dough in a greased bowl, cover, and let rise in a warm spot for 60 minutes or until doubled in size.
  6. Punch down the dough and divide into 24 equal pieces (approximately 45-50g each). Shape into smooth balls and place in a greased 9x13 inch baking dish.
  7. Preheat oven to 375°F (190°C). Brush the rolls with the egg wash (1 egg beaten with 1 tbsp water).
  8. Bake for 12–15 minutes or until the tops are golden brown. Remove from oven and immediately brush with 2 tablespoons of melted butter and a sprinkle of flaky sea salt.