Ingredients:

  • 1/2 cup warm water (105°F-110°F)
  • 2 1/4 tsp active dry yeast
  • 2 tbsp raw honey
  • 1/2 cup whole milk, room temperature
  • 4 tbsp grass-fed butter, melted and cooled
  • 1 large egg, lightly beaten
  • 1 tsp fine sea salt
  • 3.75 cups unbleached all-purpose flour
  • 4 tbsp unsalted butter, softened
  • 1 tsp flaky sea salt

Instructions:

  1. In a stand mixer bowl, combine warm water, honey, and yeast. Let sit for 5–8 minutes until a frothy foam forms.
  2. Add the room temperature milk, melted grass-fed butter, lightly beaten egg, and fine sea salt to the yeast mixture.
  3. Gradually incorporate the all-purpose flour. Use a dough hook to knead until the dough is silky, elastic, and pulls away from the sides of the bowl.
  4. Place the dough in a lightly greased glass bowl. Cover and allow to rise in a warm, draft-free environment for 2 hours. This is the passive rise time.
  5. Gently punch down the dough. Roll it out on a lightly floured surface into a large, thin circle.
  6. Spread the 4 tablespoons of softened unsalted butter evenly across the entire surface of the dough.
  7. Using a pizza cutter, divide the dough into 16 equal triangles. Roll each triangle from the wide base toward the point.
  8. Place rolls on a baking sheet lined with parchment paper. Bake at 375°F (190°C) for 12–15 minutes until the crust is golden brown and mahogany-colored.
  9. Brush with additional honey-butter wash if desired and sprinkle with flaky sea salt while hot.