Ingredients:

  • 1 cup warm milk
  • 2 tbsp honey or maple syrup
  • 2 1/4 tsp active dry yeast
  • 1/4 cup unsalted butter, softened
  • 1 large egg, room temperature
  • 1 tsp fine sea salt
  • 3 1/2 cups bread flour
  • 2 tbsp melted butter
  • 1 pinch flaky sea salt

Instructions:

  1. Warm the milk to 105-115°F (40-46°C). Stir in the honey and yeast. Let it sit for 5-10 minutes until a foamy layer forms on top.
  2. Combine the bloomed yeast, softened butter, egg, and salt in a mixer. Gradually add the bread flour.
  3. Knead on medium-low speed for 5-7 minutes until the dough is smooth, elastic, and clears the sides of the bowl. Ensure the dough passes the windowpane test.
  4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60-90 minutes until doubled in volume.
  5. Gently punch down the dough, divide into 24 equal pieces, and roll each into a tight ball.
  6. Place rolls in a 9x13 inch baking pan, cover, and let rise for another 30-45 minutes until puffy and touching.
  7. Bake at 350°F (175°C) for 12-15 minutes until tops are mahogany-colored.
  8. Immediately brush the hot rolls with melted butter and sprinkle with flaky salt.