Ingredients:

  • 1 cup lukewarm Milk (Whole or Semi-Skimmed)
  • 1/4 cup Granulated Sugar
  • 2 1/4 teaspoons Active Dry Yeast (1 standard sachet)
  • 4 tablespoons Unsalted Butter, melted and cooled
  • 1 Large Egg, room temperature
  • 1 teaspoon Fine Sea Salt
  • 3 3/4 to 4 cups All-Purpose Flour (or Bread Flour)
  • 2 tablespoons Unsalted Butter, melted (for brushing)
  • Optional dash Flaky Sea Salt (for sprinkling)

Instructions:

  1. Combine the lukewarm milk and sugar in a large bowl. Sprinkle the yeast over the liquid and let stand for 5–10 minutes until frothy and foamy (the sponge).
  2. Whisk the melted, cooled butter and the room temperature egg into the activated yeast mixture.
  3. Add the salt and 3 3/4 cups of flour to the wet mixture. Stir until a shaggy, cohesive dough forms.
  4. Knead the dough using a stand mixer (6–8 minutes) or by hand (10–12 minutes) until it is smooth, elastic, slightly tacky, but not sticky. Add additional flour only if necessary.
  5. Lightly grease the mixing bowl, place the dough ball inside, cover, and allow the dough to rise in a warm spot until doubled in size (60–90 minutes).
  6. Gently punch down the dough to release the air. Turn onto a clean surface and divide the dough into 12–15 equal pieces.
  7. Shape each piece into a smooth, tight ball and arrange them snugly in a greased 9x13 inch baking dish.
  8. Cover the pan lightly and let the rolls rest for the second rise (30–45 minutes) until visibly puffy. Preheat the oven to 190°C (375°F).
  9. Bake the rolls for 15–18 minutes, rotating the pan halfway through, until they are deeply golden brown on top.
  10. Immediately upon removal from the oven, brush the tops liberally with the remaining 2 tablespoons of melted butter. Sprinkle with flaky sea salt if desired.
  11. Let the rolls cool in the pan for 5–10 minutes before serving.