Instructions

• Warm 1 cup whole milk to about 100°F.
• In a measuring cup or small bowl, stir together the warmed milk, 2 tablespoons honey, and 2 ½ teaspoons active dry yeast. Let sit until foamy, 10 to 15 minutes.
• In the bowl of an electric mixer fitted with the dough hook, add 4 cups all-purpose flour, 2 tablespoons sugar, and 1 teaspoon kosher salt. Add the yeast mixture and 3 large eggs.
• Mix on low until the ingredients come together, then continue to mix and knead with the dough hook until the dough is soft and sticky, about 5 minutes.
• Add the ½ cup unsalted butter (softened and cut into pieces). Continue to mix and knead until the butter is fully incorporated and the dough is soft and smooth, about 5 to 10 more minutes.
• Lightly grease a large bowl with some of the extra butter. Transfer the dough to the greased bowl, turn to coat, cover, and let rise in a warm, draft-free place until doubled in size, about 1 hour.
• Punch the dough down and divide it into 16 equal pieces. Shape each piece into a tight roll, pinching the bottom to seal.
• Rub extra butter all over two oven-safe skillets or one 9x13-inch baking dish. Arrange the 16 rolls in the pan(s), dividing them evenly. Cover and let rise again until nearly doubled, about 1 hour.
• Preheat the oven to 350°F. In a small bowl, whisk together 1 large egg and 1 teaspoon water to make the egg wash.
• Brush the tops of the risen rolls with the egg wash. Bake for 20 to 25 minutes, until golden brown and cooked through.
• As soon as the rolls come out of the oven, rub the tops with extra butter and sprinkle with flaky salt.
• To make the salted maple butter: in a small bowl, beat ½ cup salted butter with 2 to 3 tablespoons maple syrup until combined and smooth. Sprinkle a little flaky salt on top.
• Serve the warm rolls with the salted maple butter.