Thanksgiving Rolls



1 c.
whole milk
2 1/4 tsp.
dry active yeast (from a 1 1/4-oz. packet)
2 tbsp.
granulated sugar, divided
large egg, room temperature
1 1/2 tsp.
kosher salt
6 tbsp.
unsalted butter, melted, divided
3 1/4 c.
(390 g.) all-purpose or bread flour, divided
Neutral oil or cooking spray, for greasing
Flaky sea salt


    1. In a small heatproof bowl, microwave milk in 30-second increments until an instant-read thermometer registers 110° or until warm to the touch. Pour into the large bowl of a stand mixer fitted with the dough hook. Add yeast and 1 tablespoon granulated sugar and whisk to combine. Let sit until foamy, about 5 minutes.

    2. Add egg, salt, 4 tablespoons butter, and remaining 1 tablespoon granulated sugar. Beat on medium speed until well combined, about 30 seconds. Add 1 cup flour and beat on medium speed until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula and add remaining 2 1/4 cups flour. Beat on medium speed until dough comes together and pulls away from sides of bowl, about 1 minute. Continue to beat, scraping dough hook when needed, until smoother and more elastic, about 3 minutes more.

    3. Lightly grease a large bowl with oil. Scrape dough into bowl and toss to coat in oil. Cover bowl with plastic wrap or a clean kitchen towel. Let rise in a warm place until doubled in size, about 1 hour.

    4. Grease a 13"-by-9" baking pan with oil or cooking spray. Punch down risen dough. Divide into 12 pieces (about 70 grams each). Shape each piece into smooth round balls and arrange in prepared pan. Cover with plastic wrap or clean kitchen towel. Let rise in a warm place until puffed, about 1 hour.

    5. Arrange a rack in lower third of oven; preheat to 350°. Bake rolls, rotating halfway through and tenting with foil if browning too quickly, until tops are golden brown, 25 to 30 minutes.

    6. Brush rolls with remaining 2 tablespoons butter and sprinkle with sea salt.

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