Ingredients:

  • 1 cup warm milk (105–115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 4 tablespoons unsalted butter, softened
  • 1 large egg, lightly beaten
  • 3 ½ cups all-purpose flour, plus more for dusting
  • 1 ½ teaspoons fine sea salt
  • 2 tablespoons melted unsalted butter (for glaze)

Instructions:

  1. Warm the milk to 105–115°F (lukewarm). Whisk in the sugar and then sprinkle the yeast over the top. Let stand for 5–10 minutes until foamy.
  2. To the activated yeast mixture, add the softened butter and beaten egg. Mix briefly.
  3. In a stand mixer bowl, combine the flour and salt. Gradually add the wet mixture to the dry ingredients, mixing on low speed until a shaggy dough forms.
  4. Increase mixer speed to medium-low and knead for 6–8 minutes until the dough is smooth and elastic.
  5. Place the dough in a lightly oiled bowl, turn to coat, cover tightly, and let rise in a warm spot for 25 minutes, or until nearly doubled.
  6. Gently deflate the dough. Divide into 12 equal pieces and roll each into a tight, smooth ball. Arrange snugly in a prepared 9x13 inch baking dish.
  7. Cover the shaped rolls loosely and allow them to rest for a final 15 minutes. Preheat the oven to 375°F (190°C) during this time.
  8. Bake for 15–18 minutes, rotating the pan halfway through, until the tops are deeply golden brown.
  9. Immediately upon removing from the oven, brush the tops generously with the 2 tablespoons of melted butter. Let cool slightly before serving warm.