Ingredients:

  • 1 cup (240ml) whole milk, warmed to 110°F
  • 2.25 tsp (7g) rapid rise yeast
  • 2 tbsp (25g) granulated sugar
  • 0.25 cup (56g) unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 0.5 tsp fine sea salt
  • 3.125 cups (387g) all-purpose flour
  • 2 tbsp (28g) unsalted butter, melted for glaze
  • 1 tsp flaky sea salt

Instructions:

  1. Whisk 240ml warm milk (110°F), 7g yeast, and 25g sugar in a large bowl. Note: Wait 5 minutes until a thick, foamy head forms on top.
  2. Stir in 56g melted butter and the room temperature egg until well combined. Note: This creates the emulsion that will keep the crumb soft.
  3. Add 0.5 tsp sea salt and 387g all purpose flour gradually. Note: Use a wooden spoon until the dough pulls away from the bowl edges.
  4. Turn dough onto a lightly floured surface and knead for 5 minutes. Note: Knead until the surface feels smooth and slightly tacky, not sticky.
  5. Place dough in a greased bowl, cover with a warm damp cloth, and let rest for 15 minutes. Note: Find a warm spot until the dough has visibly puffed and relaxed.
  6. Divide the dough into 12 equal pieces and roll into smooth spheres. Note: Arrange them in a greased 9x13 pan until they are just barely touching.
  7. Cover and let the shaped rolls rise for another 15 minutes. Note: Preheat your oven to 400°F (200°C) until the rolls look swollen and pillowy.
  8. Bake for 12 to 15 minutes in the center rack. Note: Remove until the tops are deeply golden and sound hollow when tapped.
  9. Brush immediately with 28g melted butter and sprinkle with 1 tsp flaky salt. Note: The heat of the rolls will melt the salt slightly for better adhesion.