Ingredients:

  • 1 cup warm water (105–115°F)
  • 2 1/4 teaspoons instant dry yeast
  • 2 tablespoons granulated sugar
  • 3 cups + 2 tablespoons all-purpose flour
  • 1 teaspoon fine sea salt
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 large egg, lightly beaten
  • 2 tablespoons melted unsalted butter (for glaze)
  • Pinch of flaky sea salt (for glaze)

Instructions:

  1. Activate the Yeast (The Quick Bloom): In the mixing bowl, combine the warm water, sugar, and instant yeast. Whisk gently and let stand for just 5 minutes until slightly foamy.
  2. Combine Wet Ingredients: Whisk the melted butter and beaten egg into the yeast mixture.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt.
  4. Form the Dough: Gradually add the dry mixture to the wet mixture, mixing until a shaggy dough forms.
  5. Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for only 4–5 minutes until it is smooth and elastic.
  6. Divide and Shape: Divide the dough into 10–12 equal pieces. Roll each piece into a smooth ball.
  7. Pan Preparation: Arrange the dough balls close together in a greased 9x13 inch baking dish or place individually in a greased muffin tin.
  8. Rapid Rise (The Cheat!): Cover the pan loosely. Place the pan in the warmest spot in your kitchen and let them rest for just 15 minutes until they visibly puff up.
  9. Bake: Preheat the oven to 400°F (200°C). Bake for 12–15 minutes, or until the tops are deeply golden brown.
  10. Glaze and Serve: Immediately brush the tops generously with the reserved melted butter and sprinkle with flaky sea salt. Serve warm.