Ingredients:

  • 1.5 cups whole milk
  • 6 tbsp unsalted butter, softened
  • 0.25 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 1 large egg, room temperature
  • 4.5 cups all-purpose flour
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter, melted
  • 1 tsp flaky sea salt

Instructions:

  1. Warm 1.5 cups whole milk to 110°F and stir in 0.25 cup sugar and 2.25 tsp yeast. Note: If it doesn't foam in 5 minutes, your yeast might be old.
  2. Add 6 tbsp softened butter and 1 large egg to the milk mixture, whisking until the butter breaks into small chunks.
  3. Stir in 4.5 cups flour and 2 tsp kosher salt until a shaggy dough forms.
  4. Knead the dough on a floured surface for 5-7 minutes until it feels smooth and bounces back when poked.
  5. Place dough in a greased bowl, cover, and let rise for 1 hour until it has doubled in size and looks puffy.
  6. Punch down the dough and roll it out on a floured surface to 0.5 inch thickness. Cut into 3 inch circles using a round cutter.
  7. Brush each circle with melted butter. Crease just off-center with the back of a knife and fold the smaller half over the larger half.
  8. Arrange rolls in a buttered 9x13 inch pan, slightly overlapping. Cover and let rise for 30 minutes while preheating the oven to 375°F.
  9. Cover and let rise for 30 minutes while preheating the oven to 375°F.
  10. Bake for 15 minutes until the tops are deep golden and the kitchen smells like a bakery.
  11. Brush with remaining melted butter and sprinkle 1 tsp flaky sea salt immediately.
  12. Wait at least 5 minutes before pulling them apart. That resting time allows the internal steam to settle, ensuring the crumb doesn't turn gummy when you bite into it.