Prep Time: 15 min | Resting Time: 2+ hrs | Cook Time: 30 min | Servings: 6
Ingredients
- 3 CUPS ALL-PURPOSE FLOUR, MORE AS NEEDED
- 2 TEASPOONS (1 PACKET) INSTANT YEAST
- 1 1/4 TEASPOON SALT
- 1 CUP PLUS 1 TABLESPOON MILK, DIVIDED
- 2 TABLESPOONS HONEY
- 4 TABLESPOONS UNSALTED BUTTER, DIVIDED
- 1 EGG
- 1/2 TEASPOON FLAKY SEA SALT
Instructions
- Preheat oven to 400˚F.
- In the bowl of a stand mixer fitted with the dough hook, stir together flour, yeast, and salt.
- Combine 1 cup milk and 1 tablespoon butter in a small pot (or a microwaveable dish) and heat until butter melts, about 95˚F. Whisk in honey.
- With the mixer on low speed, slowly add warm milk mixture to the dry ingredients until dough starts to come together. If dough is very wet and sticky, add a bit more flour, 1 tablespoon at a time, until it comes together.
- Knead dough on medium speed for 5 minutes until smooth. Transfer to a large mixing bowl coated in softened butter or nonstick spray and cover. Let rise in a warm spot on the counter until doubled in size, about 60-90 minutes.
- When the dough has doubled in size, turn onto a clean counter and divide into 12 equal (2-oz) pieces. Cup your hand on top of one piece of dough. Gently press it against the counter in a tight circular motion until you have a smooth ball. Repeat with the remaining dough. Arrange rolls on top of the melted butter in the bottom of the Dutch Oven; they should not quite touch. Cover with plastic wrap, then the lid, and let rise in a warm spot on the counter until they have doubled in size and are now snug against one another, for about 1 hour.
- Whisk together egg and remaining 1 tablespoon milk. Brush the top of the rolls with egg wash and sprinkle with sea salt. Bake uncovered until fluffy and golden brown, about 25-30 minutes.
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