Ingredients
Equipment
Method
Instructions
- In a small bowl, combine the active dry yeast and warm water. Let it sit for about 5-10 minutes until it becomes frothy.
- In a large mixing bowl, combine the warm whole milk, ⅓ cup melted unsalted butter, granulated sugar, and kosher salt. Stir in the frothy yeast mixture and the lightly beaten egg. Mix until well combined.
- Gradually add the all-purpose flour to the wet ingredients, one cup at a time. Use a wooden spoon or spatula to mix until a sticky dough forms.
- Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Form the dough into a ball.
- Grease a large bowl with vegetable oil and place the dough inside, turning it to coat. Cover the bowl with a kitchen towel and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Once the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, about ½ inch thick. Cut the dough into squares or rectangles, approximately 2 inches wide.
- Take each square of dough and fold it in half, pinching the edges to seal. Place the folded rolls onto a baking sheet lined with parchment paper, spaced slightly apart.
- Cover the rolls with a kitchen towel and let them rise for another 30 minutes.
- While the rolls are rising, preheat your oven to 375°F (190°C).
- Once the rolls have risen, brush the tops with the remaining melted butter and sprinkle with Maldon sea salt. Bake in the preheated oven for about 15-20 minutes or until golden brown.
- Remove the rolls from the oven and let them cool slightly before transferring them to a serving platter.
Notes
- Make ahead by preparing the dough up to the second rise.
- Store leftover rolls in an airtight container at room temperature for up to 2 days.
- Freeze unbaked rolls before the second rise for future baking.