First Steps: Activating the Yeast and Mixing the Dough: Begin by pouring the warm milk over the instant yeast in a bowl or stand mixer fitted with a dough hook. Give it a quick whisk and cover it for about 5 minutes until it becomes frothy this shows the yeast is active and ready to work. Once frothy, mix in the softened butter on low speed, then add the honey, eggs, and salt, blending until combined. Gradually incorporate the flour on low speed until a soft dough forms, then beat on medium speed for a smooth consistency.

Kneading and Rising the Dough: Knead the dough in the mixer for 6-8 minutes or by hand on a lightly floured surface until it’s soft and slightly tacky don’t add too much extra flour to keep it from drying out. Shape the dough into a ball, coat a bowl with oil or nonstick spray, and place the dough inside, turning it to coat all sides. Cover loosely and let it rise in a warm spot until it doubles in size, which takes about 1.5 to 2 hours. For more tips on handling dough, you might enjoy our recipe for moist apple cinnamon muffins that shares similar techniques.

Shaping and Baking the Rolls: Grease a 9×13 inch baking pan and punch down the risen dough on a floured surface. Stretch it into a 9×13 rectangle and cut it into 15 rolls using a pizza cutter, then round the edges and place them in the pan. Cover loosely and let them rise again in a warm place until doubled, about 1 hour. Preheat your oven to 375°F (191°C) and bake the rolls for 25 minutes, covering with foil halfway through to avoid overbrowning. Let them cool for 5 minutes on a wire rack, mix the melted butter and honey, brush it on the warm rolls, and sprinkle with sea salt before serving.