• prep: 3 hr
• cook: 25 min
• total: 3 hr 25 min

servings:

Adapted from Bread Toast Crumbs Notes: Salt: I now make these with 10 grams of kosher salt, which is about 3 teaspoons of Diamond Crystal brand, but which will vary from brand to brand. Use what you like. If you are sensitive to salt, stick with 2 teaspoons. Warm place to rise: To create a warm place for your dough to rise, preheat your oven for 1 minute, then shut it off. Other vessels: If you don't have a 9x13-inch pan, you can use two 8- or 9-inch round or square pans. I love this 9x13-inch USA pan. Water: If you live in a humid environment, consider holding back 2 to 4 tablespoons of water (15 to 30 grams) — this dough is very wet and sticky, and while you can use as much flour as needed while shaping, you might save yourself some trouble by holding back some of the water from the start.  Preparing the dough in advance: I have received questions about how many days the shaped rolls can stay in the fridge, and I recently experimented. I let the shaped rolls (with the pan wrapped in plastic wrap) sit in the fridge for 48 hours before baking them. While the texture was the same  — as feathery light as ever — I did not like the flavor, which tasted sour, but not in a pleasant way. So, unfortunately, I cannot recommend stashing these in the fridge for much more than 18 - 24 hours. 

• 4 cups (512 g) all-purpose or bread flour, plus more for shaping
• 2 to 3 teaspoons kosher salt (10 g), see notes above
• 2 tablespoons (25 g) sugar 
• 2 teaspoons (8 g) instant yeast
• 1 cup (236 g) boiling water, or less, see notes above
• 1 scant cup (236 g) buttermilk
• 6 tablespoons melted butter, divided
• flaky sea salt

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