Dinner Rolls

• ½ cup (120g) warm water (95° to 110°F)
• 2¼ tsp active dry yeast (1 pack)
• 90g white sugar
• 1½ cups (360g) whole milk
• 900g all-purpose flour or bread flour
• 1½ tsp kosher salt
• 2 large eggs
• 8 tbsp (113g) unsalted butter, 1 stick at room temperature
• Cooking spray
• 4 tbsp (56.5g) unsalted butter, ½ stick melted
• 2 tsp Maldon salt or other flaky salt (optional)

In a small bowl, combine the warm water, yeast, and 2 teaspoons of the sugar. Let stand until foamy, about 5 minutes.

In a small saucepan, warm the milk to between 100° and 110°F.

In a stand mixer fitted with the dough hook, combine 6 cups of the flour, the remaining ⅓ cup sugar, and the kosher salt. Give it a quick stir to mix the ingredients.

Turn the mixer on low and slowly add the yeast mixture, warmed milk and eggs. Mix for 5 to 10 minutes. Add the softened butter and mix for 5 more minutes. The dough should be slightly sticky but able to pull away from the sides of the bowl. If the dough sticks to the bowl, add flour 1 tablespoon at a time until it reaches the desired texture.

Transfer the dough to a medium bowl lightly sprayed with cooking spray and cover with plastic wrap. Set in a warm spot until doubled in size, about 2 hours.

Remove the plastic wrap and lightly punch down the dough to release the air.

Using a kitchen scale, divide and weigh the dough into 32 pieces (about 43 grams each). Gently roll the dough pieces into balls and place them touching on a sheet pan.

Loosely cover with plastic wrap and let rise at room temperature for 1 hour, or until soft and pillowy. They should bounce back a bit if lightly touched.

While the dough is rising, preheat the oven to 375°F.

Remove the plastic wrap, transfer the rolls to the oven, and bake until deep golden brown, about 25 minutes.

When the rolls come out of the oven, immediately brush them with the melted butter and sprinkle with the Maldon salt (if using). Serve warm.

Store in an airtight container at room temperature for up to 2 days.