Ingredients:

  • 1 cup whole milk (warmed to 105–115°F)
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup granulated sugar
  • 4 tablespoons unsalted butter, softened and cubed
  • 1 large egg, lightly beaten
  • 3 to 3 ½ cups all-purpose flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons unsalted butter, melted (for glaze)
  • 1 tablespoon honey (for glaze)

Instructions:

  1. Gently warm the milk. Whisk the yeast and sugar into the warm milk. Let stand for 5–10 minutes until foamy, proving the yeast is alive.
  2. Add the softened butter and beaten egg to the activated yeast mixture. Whisk lightly to combine.
  3. Gradually add the flour and salt to the wet ingredients. Mix until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface (or use a stand mixer with a dough hook). Knead for 8–10 minutes until the dough is smooth, elastic, and passes the 'windowpane' test.
  5. Place the dough in a lightly oiled bowl, turning once to coat. Cover and allow to rise in a warm spot until doubled in size (60–90 minutes).
  6. Gently punch down the risen dough. Divide it into 12 equal pieces. Roll each piece into a tight ball and arrange snugly in a prepared 9x13 inch baking dish.
  7. Cover the pan loosely and let the rolls rise again in a warm spot for 45–60 minutes, or until they are puffy and nearly touching.
  8. Preheat the oven to 375°F (190°C). Bake the rolls for 15–18 minutes, rotating the pan halfway through, until deep golden brown on top.
  9. While the rolls are hot, whisk the 2 tablespoons of melted butter and 1 tablespoon of honey together. Brush generously over the tops of the warm rolls immediately after removing them from the oven.
  10. Let cool in the pan for 5 minutes before serving warm.