Step 1

In a medium size saucepan, add milk, powdered milk, sugar, and 4 tbsp butter.

Step 2

Heat the mixture until butter has just dissolved. Remove from heat and set aside to cool down.

Step 3

In a small bowl, add 1/2 cup lukewarm water with a pinch of sugar. Sprinkle yeast over the top and leave aside for 10 minutes to activate, until foamy.

Step 4

In a stand mixer with dough hook attached, add half of the flour, 3/4 tsp salt, milk mixture, egg and foamy yeast mixture. Beat at slow speed until smooth.

Step 5

Add 1/4 cup flour at a time to until dough comes together.

Step 6

Transfer the dough to a floured surface, knead for 10 minutes until dough is smooth and elastic. (add 1/2 to 1 tbsp flour if sticky dough is difficult to tackle.) Or knead in stand-mixer for 6 minutes using 1-2 tsp flour at a time. After kneading, transfer the dough to oiled bowl, turn upside down to cover in oil and cover with clear wrap. Let rise at warm place for 1 to 1 &1/2 hour until double in size.

Step 7

Punch down the dough and leave it aside to rest for 15 minutes.

Step 8

Melt the remaining butter in a saucepan. Brush a square cake-pan with butter. Transfer the rested dough to work surface. Divide dough into 12 equal portions. Roll each portion to a slightly flat ball and place in pan next to each other. (3 rows of 4 balls each) cover with clean kitchen towel and let rise at room temperature for 30-40 minutes.

Step 9

Preheat oven to 375°F (190°C)

Step 10

Brush the tops of the rolls with the remaining melted butter and sprinkle evenly with the sea salt.

Step 11

Bake for about 18-20 minutes or until golden brown. Remove from the oven and then brush with some more melted butter if you prefer. Makes 12 rolls.