Activate the yeast

In the bowl of a stand mixer fitted with a dough hook, stir together the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5 minutes, or until foamy.

If the yeast doesn’t foam, discard and start over with fresh yeast.

Mix the dough

Add the remaining 1 tablespoon sugar, melted butter, and salt to the bowl. Mix on low speed to combine.

Add the flour

Add 1 cup of flour and mix on low until mostly combined.

Add another 1 cup of flour and mix again.

Repeat with the remaining 1 cup of flour.

Knead

Increase the mixer speed to medium and mix for 2 minutes, or until a cohesive, slightly sticky dough forms around the hook. The dough should pull away from the sides of the bowl and lightly slap the bowl.

First rise

Transfer the dough to a lightly floured surface and knead a few times to form a ball. The dough should be slightly sticky—add a little flour if needed.

Brush a large bowl with olive oil, place the dough inside, cover with plastic wrap, and let rise for 1–2 hours, or until doubled in size.

Shape the rolls

Brush a baking sheet or 9×13-inch baking dish with olive oil.

Turn the dough out onto a clean surface and divide into 15 equal pieces. Roll each piece into a ball using a cupped hand and place on the prepared pan.

Lightly dust the tops with flour, cover, and let rise for 1 hour, or until puffy.

Bake

Preheat the oven to 350°F and adjust the rack to a low position.

Bake for 20–25 minutes, rotating the pan halfway through, until golden brown.

Finish and serve

In a small bowl, mix the melted butter and a pinch of sea salt. Brush over the warm rolls and serve. Or enjoy with Whipped Honey Cinnamon Butter