|1 large (50g)||egg|
|2 ¼ tsp. (7g)||yeast|
|1 cup (244g)||milk|
|½ cup (113g)||Plugrá® Premium Butter, unsalted, divided|
|3 tbsp. (39g)||sugar|
|1 tsp. (6g)||kosher salt|
|4 cups (500g)||all-purpose flour, plus more for surface|
|¼ tsp. (1.5 g)||flaked sea salt, optional|
Remove the egg from the refrigerator and let sit on the counter while preparing the other ingredients. Whisk yeast and ¼ cup warm water (110°F-115°F) in a small bowl; let stand 5 minutes.
Heat milk, ¼ cup butter, sugar and salt in a small saucepan over medium until just warm (110°F to 115°F). Stir until butter has melted. Transfer to a large bowl and whisk in yeast mixture and egg. Add 4 cups flour; stir vigorously until dough forms. Knead dough on a lightly floured surface 4 to 5 minutes or until smooth and elastic, adding small amounts of flour to the dough if it becomes too sticky. Transfer to a lightly oiled bowl; turn to coat. Cover loosely with plastic wrap. Let stand at room temperature until doubled and a finger gently pressed into the top of the dough leaves an imprint, about 1 hour.
Preheat oven to 350°F. Melt the remaining ¼ cup in butter. Lightly brush a jelly roll pan (approximately 15½-inches by 10½-inches) with some of the melted butter. Punch down dough; divide into 5 equal pieces, about 200 g each. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x4" rectangle.
Cut crosswise into six 2"-wide strips. Brush half of each with melted butter; fold unbuttered side over the buttered side, allowing a ¼-inch overhang. Place flat in 1 corner of the pan, folded edge against long side of pan. Place the remaining rolls in strips into the pan. You will have 5 long rows. Brush the tops of the rolls with melted butter. Set aside any remaining butter to brush over the rolls after they come out of the oven. Loosely cover the rolls with plastic wrap and chill for at least 30 minutes.
Bake rolls until golden and puffed, 20 to 25 minutes. Brush with reserved butter; sprinkle with sea salt, if desired. Serve warm.