Ingredients
3 1/2 - 3 3/4 cups (420 to 435g) all-purpose flour, plus more if needed
2 1/2 teaspoons (1 packet) instant yeast
3/4 teaspoon kosher salt
1 cup (227g) warm whole milk (~100-110F)
3 tablespoons (39g) granulated sugar
4 tablespoons (56g) butter, at room temperature
1 large egg, at room temperature
flaky sea salt, for topping
3 1/2 to 4 tablespoons (50g to 57g) butter, melted; for brushing on rolls
Instructions
In a large bowl, or in the bowl of an electric mixer, combine the flour, yeast, and salt. Add the warm milk, sugar, the egg, and butter. *To speed the rising process, whisk together the milk and egg, and heat for about 40-45 seconds in the microwave; then add to the remaining ingredients.
Knead the dough, by hand (10 minutes) or with a dough hook on an electric mixer (7 to 8 minutes) until it's smooth. If the dough seems sticky, add the remaining 1/4 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 15 minutes or up to a few hours at room temperature.
Melt the butter in a small microwave safe bowl.
Preheat oven to 350°F. Grease a 8x8" baking dish.
Lightly dust your work surface with flour. Turn out the dough and divide the dough in half. Working with one half at a time, roll or pat the dough into an 12" square, about 1/4-inch thick.
Brush the dough all over with a light coating of the melted butter. You'll have butter left over; you'll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
Cut each square of dough into 6 strips. Roll each strip into a coil and arrange seam side down in the baking dish.
Cover the dish and let the rolls rise for about 30 minutes, until they're puffy. Alternately, you can let the rolls sit in the fridge overnight.
Bake the rolls for 18-25 minutes, until they're golden brown.
Remove them from the oven and brush with the remaining melted butter. Pull them apart to serve. Top with flaky sea salt, if desired.
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