Ingredients:

  • 480g all-purpose flour
  • 7g instant yeast
  • 240ml whole milk, warmed to 105°F
  • 57g unsalted butter, melted and cooled
  • 50g granulated sugar
  • 1 large egg, room temperature
  • 6g fine sea salt
  • 28g unsalted butter, melted (for glaze)
  • 1 tsp flaky sea salt (optional finishing)

Instructions:

  1. Whisk the 480g flour, 7g yeast, 50g sugar, and 6g sea salt in your mixer bowl.
  2. Combine the 240ml warm milk (105°F), 57g melted butter, and 1 egg in a separate jug.
  3. Pour the wet ingredients into the dry while the mixer runs on low speed.
  4. Knead for 5-7 minutes on medium low until the dough pulls away cleanly from the sides.
  5. Transfer to a greased bowl, cover with a damp cloth, and let rise in a warm spot for 30 minutes.
  6. Punch the dough down gently to release large air bubbles.
  7. Divide into 15 equal pieces (about 60g each) and roll into smooth, tight balls.
  8. Arrange the balls in a greased 9x13 pan, cover, and let rise for another 30 minutes until doubled and touching.
  9. Bake at 375°F for 15 minutes until the tops are deeply golden and sound hollow when tapped.
  10. Brush with the remaining 28g melted butter and sprinkle with flaky salt while steaming hot.