Ingredients:

  • 240ml whole milk, warmed to 43°C
  • 7g active dry yeast
  • 45g honey
  • 1 large egg, room temperature
  • 56g unsalted butter, softened
  • 500g bread flour
  • 9g fine sea salt
  • 28g unsalted butter, melted
  • 1 tsp flaky sea salt

Instructions:

  1. Whisk the 240ml warmed milk, 7g yeast, and 45g honey in your mixer bowl. Let it sit for 10 minutes until a thick, foamy head forms on the surface.
  2. Add the egg, 56g softened butter, 500g bread flour, and 9g fine sea salt. Use the dough hook to mix on low until a shaggy ball forms and pulls away from the sides.
  3. Increase speed to medium and knead for 7-8 minutes. The dough should be tacky but not sticky, feeling like a soft earlobe when pinched.
  4. Place dough in a greased bowl, cover with a damp cloth, and let sit in a warm spot. Wait 60-90 minutes until the dough has doubled in size and looks puffy.
  5. Punch down the dough to release air and turn onto a floured surface. Divide into 15 equal pieces (about 60-65g each) using a sharp bench scraper.
  6. Tuck the edges of each piece under itself to create a smooth top, then roll on the counter with a cupped hand. Place in a greased 9x13 pan in a 3x5 grid pattern.
  7. Cover the pan and let the rolls rise again for 45 minutes. They are ready when they touch each other and look bloated.
  8. Bake at 190°C for 18-20 minutes. Remove until the tops are deep golden brown and sound hollow when tapped.
  9. Immediately brush with the 28g of melted butter and sprinkle with the 1 tsp of flaky salt. This creates that shatter crisp salty crust against the soft interior.