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1. In a large bowl or stand mixer bowl, whisk together the bread flour, instant yeast, granulated sugar and fine salt. Add the warm milk, honey and egg, and mix until a shaggy dough forms.
3 cup Bread flour,
2.2 tsp Instant yeast,
3 tbsp Granulated sugar,
1.5 tsp Fine salt,
1 cup Whole milk, warm (43C/110F),
3 tbsp Honey,
1 piece Egg
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2. Add the softened butter for the dough a little at a time and knead for 8 minutes with a dough hook (or 10 to 12 minutes by hand) until smooth, tacky and elastic and a small piece passes the windowpane test.
4 tbsp Unsalted butter, softened (for dough)
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3. Shape the dough into a ball, cover the bowl and let rise in a warm spot for 30 to 40 minutes, until nearly doubled.
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4. Turn the dough onto a lightly floured surface, gently deflate it and divide into 12 equal pieces (about 63 g each). Roll each piece into a tight ball, pinching the seam underneath to create surface tension.
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5. Arrange the rolls seam-side down in a greased 9x13-inch baking pan, cover loosely and proof for 25 to 30 minutes, until puffy and touching. Meanwhile, preheat the oven to 190C (375F).
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6. Bake the rolls for 15 to 18 minutes, until deep golden on top and an instant-read thermometer reads 93C (200F) in the center.
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7. Brush the hot rolls generously with the melted butter and sprinkle with the flaky sea salt.
2 tbsp Unsalted butter, melted (for brushing),
1 pinch Flaky sea salt (garnish)
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8. While the rolls bake, beat the softened butter for the whipped butter with an electric mixer for 3 to 4 minutes until pale and fluffy. Add the honey for the whipped butter, powdered sugar and ground cinnamon, and whip 1 more minute until light and airy. Serve alongside the warm rolls.
0.5 cup Unsalted butter, softened (for whipped butter),
2 tbsp Honey (for whipped butter),
1 tbsp Powdered sugar,
0.5 tsp Ground cinnamon
