Ingredients
- ½ cup warm water (95° to 110°F)
- Two ¼-ounce packets active dry yeast
- ⅓ cup plus 2 teaspoons sugar
- 1½ cups whole milk
- 5½ to 6 cups all-purpose flour
- 1½ teaspoons kosher salt
- 2 large eggs
- 12 tablespoons (1½ sticks) unsalted butter, 1 stick at room temperature and ½ stick melted
- Cooking spray
- 2 teaspoons Maldon salt or other flaky salt
Directions
- 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 5 1⁄2 cups of the flour, the remaining 1⁄3 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, eggs, and softened butter. Mix until a smooth dough is formed, 4 to 5 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 40 minutes.
- 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 1 1⁄2 ounces 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 40 minutes, 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. Serve warm.
- Store in an airtight container at room temperature for up to 2 days.
"Magnolia Table: A Collection of Recipes for Gathering, Volume 2” by Joanna Gaines © William Morrow 2020. Provided courtesy of Joanna Gaines. All rights reserved.