1 tablespoon + 1 teaspoon yeast
1/2 cup water 110 F
1 teaspoon granulated sugar
1 large egg, room temperature
1 cup milk
1/2 cup unsalted butter, diced
2 1/2 teaspoon kosher salt
1/4 cup brown sugar
4 cups bread flour
maldon flake salt
In a stand mixer fitted with a dough hook, add the bread flour.
In a small saucepan, heat the milk, butter, kosher salt, and brown sugar. Warm until the butter is almost completely melted.
Proof the yeast, 1 teaspoon of sugar with the water. Add the yeast mixture, milk mixture and egg to the bowl with the flour. Mix on medium speed for 8-10 minutes. Remove dough from bowl and place on a lightly floured surface. Cover with a towel and let rest for 10 minutes. Gently knead the dough for about 15 seconds. Place dough in a bowl greased with butter. Cover and let rise about 1 hour.
Divide the dough into 14 even pieces. Shape until round. Place the rolls in a greased cast iron skillet, placing them 1 1/2 inches apart.
Using an immersion blender, blend the 2 eggs until the mixture is homogenous. Strain the egg wash.
Brush the rolls with the egg wash. Cover with greased plastic and let rise until doubled in size, about 1 1/2 hours.
Preheat oven to 375 degrees. Brush the rolls with egg wash again. Sprinkle the rolls with maldon salt. Cover the skillet with a lid and bake for 18 minutes. Remove the lid and bake the rolls until golden brown on top, about 5 minutes.