Ingredients:

  • 1 cup warm milk (105-115°F)
  • 2 ¼ teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 3 ½ cups all-purpose flour (plus extra for dusting)
  • ¼ cup melted unsalted butter (cooled slightly)
  • 1 large egg, lightly beaten
  • 1 ½ teaspoons fine sea salt
  • 2 tablespoons melted unsalted butter (for topping)
  • Pinch of flaky sea salt (for finishing)

Instructions:

  1. Gently warm the milk. Whisk yeast and sugar into the warm milk. Let stand for 5–10 minutes until foamy (the 'bloom').
  2. Add the melted butter and beaten egg to the activated yeast mixture.
  3. In a separate bowl, whisk together the flour and salt. Gradually add the dry mixture to the wet mixture. Mix until a shaggy dough forms.
  4. Turn the dough onto a lightly floured surface. Knead vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the 'windowpane' test.
  5. Place the dough in a lightly oiled bowl, cover with cling film, and set in a warm spot until doubled in size (approx. 45–60 minutes).
  6. Gently punch down the risen dough. Divide into 12 equal pieces. Shape each piece into a tight ball.
  7. Arrange the shaped rolls in a prepared 9x13 inch baking dish, leaving a small space between them. Cover loosely and let rise again for 25–30 minutes, or until puffy and touching sides.
  8. Preheat the oven to 375°F (190°C). Bake for 15–18 minutes until deeply golden brown on top.
  9. Immediately brush the tops of the hot rolls with the 2 tablespoons of melted butter and sprinkle with flaky sea salt. Cool slightly on a wire rack before serving warm.