1. To the bowl of a stand mixer, whisk together 1/3 cup warm water, 2 + 1/4 tsp. active dry yeast, and 1/4 tsp. of white sugar. Let that rise until foamy, about 5-10 minutes.

2. Fit the stand mixer with a whisk attachment and add in the remaining 1/3 cup white sugar, 1 + 1/3 cups whole milk, 5 Tbsp. softened butter, and 1 large egg. Mix that until combined. (The butter won’t be fully combined, but that’s ok.)

3. Add in 2 cups of all-purpose flour, and mix until combined.

4. Now, switch to a dough hook attachment and add in the remaining 2 and 1/2 cups all-purpose flour. Mix for about 5 minutes, until a soft and elastic dough forms. Your dough will be a bit sticky.

5. Transfer the dough to a large greased bowl, cover with plastic wrap, and let it rise for about 1 hour and 30 minutes.

6. Punch the dough down, and divide it in 2 portions. Shape both portions into a ball, and roll it out to a circle that measures about 13-14 inches. Spread 2 Tbsp. butter on top, and cut into quarters. Now cut each quarters into 3 wedges and (starting with the wide part) roll it up a croissant like shape. Pinch the edges, so it doesn’t fall apart.

7. Place the rolls onto a lined baking sheet, cover with a kitchen towel, and let it rise for 30 minutes. Preheat your oven to 350 degrees F.

8.Bake rolls for 15-20 minutes, until lightly golden. Remove the rolls from the oven.

9. Melt the remaining 3 Tbsp. butter, and brush on top of the rolls. Sprinkle with flakey sea salt.

10. Enjoy!