Make a big batch of these for Thanksgiving--enough for leftovers--and then you're ready for turkey sliders the next day.
- 3/4 cup warm water
- 2 tsp yeast
- 1 tbsp sugar
- 2 1/4 cups all-purpose flour
- 1/2 tsp kosher salt
- 3 tbsp butter, melted
- sea salt
In a large bowl of a standing mixer fitted with a hook, combine the water, yeast, and sugar. Let stand for 5 minutes.
Add the flour, salt, and 1 tbsp melted butter. Let the hook do its thing for about 5 minutes.
Cover the bowl with a damp dish towel, and set it in a warm spot to rise. Once the dough has doubled (about 30 minutes), turn it out onto a work surface and cut it into 9 equal-sized pieces. Roll each piece into a ball and place them evenly spaced in a lightly greased 8x8 or 9×9 baking pan. Cover the pan with a dish towel and let rise while the oven is preheating to 400º (about another 20 minutes).
Lightly brush the rolls with half the melted butter. Bake until golden brown (about 15 minutes). Remove from the oven and brush the tops with more butter as you sprinkle them with sea salt.
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