In a large bowl, add all your dry ingredients and mix together.
540 g Bread flour | 15 g Sea salt | 4 g Instant yeast
Add your wet ingredients and stir the dough with a dough whisk or wood spatula until a dough forms.
270 g Water | 42 g Honey | 57 g Whole or 2% milk | 28 g Unsalted butter
Cover your bowl, and leave to sit in a warm place for 2-4 hours or until your dough has doubled in size.
Line a 9x13 inch pan with parchment. Set aside.
Punch down your dough and remove from the bowl onto a lightly greased or floured surface.
Divide your dough into 12 equal portions. If you would like your rolls to be exact, weigh the dough before dividing to find out how much each portion should weigh. If this isn't important, eyeballing is fine.
Take a portion of the dough and fold the edges into the circle, pinching together to create a ball shape. Flip the dough over so the pinched seam you just created is against your work surface, then cup your hand over the dough. Move your hand in a circular motion, the dough should move with your hand but drag a little on the counter, creating tension in the dough. Move your dough ball to the prepared pan, and repeat with all the remaining portions of dough.
Cover your pan with your dough and allow to rise again for 30-60 minutes or until the rolls have puffed up.
While your dough proofs, preheat your oven to 350°F.
When the rolls are ready to go into the oven, brush the tops with milk.
14 g Whole or 2% Milk
Bake your rolls on the center rack of your oven for 22-25 minutes or until the tops are nicely golden brown.
Remove your rolls from the oven and allow to cool for about 5 minutes, then brush the tops with melted butter. Allow the rolls to cool for at least another 5-10 minutes before enjoying.
14 g Salted butter
