Borrowed from Half Baked Harvest, these are absolutely as tasty as they look and truly easy and as quick as whipping up a pan of buns can be! We also highly recommend the enhancements of brushing them with butter straight out of the oven followed by a generous sprinkling of flaky sea salt – enjoy!
1 c. warm whole milk AND 2 1/2 t. instant yeast
2 T. honey AND 2 eggs
up to 4 c. flour (though start with 3 cups in the initial mix)
1/2 t. kosher salt AND 6 T. room temperature butter
melted butter for brushing on post-bake and flaky sea salt to garnish
Warm up the bowl of your electric mixer (it’s winter, mine’s always freezing), and then add the warm milk, yeast, honey, eggs, 3 cups of flour and the salt. Combine as well as you can with a sturdy spatula, then attach the dough hook and mix for about 5 minutes. Scrape down the sides as needed, and add a bit more flour if you feel the dough is way too soft. Add 2 tablespoons of the soft butter and mix for another couple of minutes. Cover the bowl (or turn it out into a new bowl if you wish) and allow it to sit in a warm place for about an hour until it’s doubled in size. The dough is already ‘greased’ so you shouldn’t need to grease the bowl.
Grease a 9 x 13 ceramic baking dish with butter. Punch the dough down after it’s risen and roll it out onto a lightly floured surface (or a plastic wrap covered counter). You’re aiming for a large rectangle that’s about a half inch thick. Spread the remaining 4 tablespoons of butter evenly over the rectangle and then fold one half of the dough towards the center (short end to center), and then fold the remaining half completely over the first fold so that you end up with 3 layers of buttered dough.
Cut the dough into 12 equal-as-possible squares and arrange in your prepared baking dish. Cover the pan and leave them to rise in a warm place for about 45 minutes – OR – at this point, put them into the fridge overnight.
When you’re ready to bake, preheat the oven to 350 (if they’re coming out of the fridge, give them at least an hour on the counter to come to room temperature), and bake for 20 to 25 minutes until golden brown. Remove them from the oven and brush with some melted butter and a give them a good sprinkling of flaky sea salt. Serving them warm is for sure the best way to enjoy them!