Ingredients:

  • 1 cup whole milk, warmed to 100-110°F
  • 3 tbsp honey
  • 1 packet (7g) active dry yeast
  • 1 large egg, room temperature
  • 0.25 cup unsalted butter, melted and cooled
  • 4 cups all-purpose flour, measured by weight (approx. 500g)
  • 1 tsp fine sea salt
  • 2 tbsp unsalted butter, melted for glaze
  • 1 pinch flaky sea salt

Instructions:

  1. Combine the 1 cup of warm milk (100-110°F) with the 3 tbsp of honey and 1 packet of yeast. Let it sit for about 5-10 minutes until it looks foamy and smells like a brewery. Note: If it doesn't foam, your yeast is dead; start over.
  2. Whisk in the 1 large egg and the 0.25 cup of cooled, melted butter. Ensure the butter isn't hot enough to scramble the egg.
  3. Add 2 cups of the all purpose flour and the 1 tsp salt to the liquid. Stir with a wooden spoon until a shaggy, wet paste forms.
  4. Gradually add the remaining 2 cups of flour while kneading. If using a mixer, use the dough hook for 5-7 minutes. If by hand, knead on a floured surface for 10 minutes until the dough is smooth and bounces back when poked.
  5. Place the dough in a greased bowl and cover. Let it sit in a warm, draft free spot for 1 hour until it has doubled in size.
  6. Punch the dough down to release the air. Divide it into 15 equal pieces (about 60-65g each). Roll each piece into a tight ball until the surface is smooth and taut.
  7. Place the balls in a greased 9x13 pan. Cover and let rise for another 30-45 minutes until they are puffy and touching each other.
  8. Preheat your oven to 375°F. Bake for 18 minutes until the tops are deeply golden brown and sound hollow when tapped.
  9. Immediately after removing from the oven, brush the remaining 2 tbsp of melted butter over the tops. Sprinkle with a pinch of flaky sea salt until the butter is absorbed and the rolls shine.
  10. Let them rest in the pan for 10 minutes before pulling them apart. Serve them warm while the center is still steaming.