Ingredients:
1 cup whole milk
1/2 cup unsalted butter, plus more for brushing
1/4 cup honey
1 package (2 1/4 teaspoons) active dry yeast
4 1/4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
Flaky sea salt, for topping
Directions:
In a small saucepan, heat the milk, butter, and honey over medium heat until the butter is melted and the mixture is warm to the touch.
Transfer the milk mixture to a large mixing bowl and sprinkle the yeast over the top. Let sit for 5-10 minutes, or until the yeast is foamy.
Add 4 cups of flour and the salt to the bowl with the milk mixture. Stir until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, adding more flour as needed, until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1-2 hours, or until doubled in size.
Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Punch down the risen dough and divide it into 16 equal pieces. Shape each piece into a ball and arrange them in the prepared baking dish.
Cover the rolls with a clean kitchen towel and let rise for another 30 minutes.
Bake the rolls in the preheated oven for 20-25 minutes, or until golden brown.
Brush the warm rolls with melted butter and sprinkle with flaky sea salt before serving.
Prep Time: 20 minutes | Cooking Time: 20-25 minutes | Total Time: 40-45 minutes
Kcal: 220 kcal | Servings: 16 rolls
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