Ingredients Jump to Instructions ↓

  1. 1 1/2 cups whole milk, warmed (105 to 110 degrees)

  2. 2 1/4 teaspoon active dry yeast, from one packet

  3. 4 cups all-purpose flour, spooned and leveled

  4. 5 tablespoons unsalted butter, cut into pieces, plus

  5. 4 tablespoons, melted

  6. 2 1/4 teaspoons coarse salt, plus more for spinkling

  7. 1 1/2 teaspoons sugar

  8. Nonstick cooking spray

Instructions Jump to Ingredients ↑

  1. In the bowl of a stand mixer, combine milk and yeast and let stand for 5 minutes. Add flour, 2 1/2 teaspoons salt, 5 tablespoons butter pieces, and sugar. With dough hook, mix on low until mixture just comes together. Increase to medium-high; beat until butter is incorporated and dough is soft, 10 minutes.

  2. Lightly coat a large bowl with cooking spray. Form dough into a ball, place in bowl, and cover with a damp clean dish towel. Set aside in a warm, draft-free place and let rise until dough doubles in size, 1 to 2 hours (or refrigerate overnight; bring to room temperature before baking).

  3. Lightly coat a 9-by-13-inch rimmed baking pan with cooking spray. Turn dough out onto a work surface and loosely cover with damp towel so it doesn't dry out. With a sharp knife, divide dough into 24 pieces, roll into smooth balls (about 2 inches each), and arrange in pan, 1/2 inch apart. Cover with towel and let rise until rolls begin to touch, 1 to 2 hours.

  4. Preheat oven to 350 degrees. Brush rolls with half the melted butter; bake until golden brown, 30 minutes. Brush with remaining melted butter, sprinkle with salt, and serve warm.


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