- 1 1/2 cups warm water
- 1 tablespoon rapid rise or instant yeast
- 2 tablespoons sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon salt
- 3 1/2 to 4 cups all purpose flour, (I used 3 3/4 cups)
- 3 tablespoons melted butter, for brushing tops of rolls
- Sea salt for sprinkling on top
- Preheat oven to 160 degrees and turn off.
- Add the warm water, yeast and sugar to the bowl of a stand mixer, or to a large bowl if mixing my hand. Using a spoon, make sure all the yeast is wet from the water. Allow mixture to stand for 5 minutes until it becomes foamy on top. Add the softened butter, salt, and 3 cups of the flour, and using the dough hook, mix on medium speed until all ingredients are combined. Add additional flour, 1/4 cup at a time, until the dough begins to pull away from the sides of the bowl and is just slightly sticky when touched. Do not use too much flour. I used a total of 3 3/4 cups of flour. Turn mixer on high and knead for about 4 minutes, until dough is very smooth and elastic. Cover bowl with a towel and place in the warm oven for 20 minutes, until dough has almost doubled in size and remove.
- Meantime, line a 9 x 13 inch baking dish with parchment paper or spray bottom with cooking spray and set aside.
- Preheat oven to 350 degrees.
- Transfer dough to a floured surface and gently push the dough down with your fist. Divide dough in half. Form each half into a long roll. Cut each snake into 8 equal pieces. You can form these into 20 rolls if you prefer, but I think 16 rolls end up being the perfect size roll. Form each piece into a ball, pulling the edges underneath and pinching them together.
- Place the dough balls in the prepared pan, sides touching.
- Brush tops of rolls with the melted butter. Sprinkle sea salt over the top of each roll. Allow rolls to rise for about 20 minutes while oven is preheating.
- Bake until rolls are golden on top, about 15 minutes. Brush with remaining butter and additional salt if desired.
- Serve warm with butter.
- Rolls are best if eaten the same day they are made.
- For 1 tablespoon of yeast, I used 1 1/2 of the tiny 1/4 ounce packets.