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Add all ingredients, except butter, to the bowl of your stand mixer fitted with a dough hook. Start with the minimum amount of milk, and add more if needed. Knead for 10-15 minutes until the dough starts to pull away from the sides of the bowl.
Add the softened butter in cubes, one cube at a time. Continue kneading at medium speed for 10-15 minutes until your dough passes the window-pane test.
Gently shape the dough into a round, and place it in a lightly oiled baking bowl.
Transfer the dough to the fridge for 10-18 hours or overnight.
After 10-18 hours: remove the dough from the fridge and dump it onto a lightly floured work surface. Divide it into either 12x60 grams or 9x80 grams rolls. Use a scale for accuracy.
Shape each dough piece into seamless rounds and place in a greased/lined 9x9 baking tray. Cover and proof in a warm spot (ideally at 78°F/26°C) for around two hours, or until the dinner rolls have doubled in size and look nice and puffy.
Preheat your oven to 355°F/180°C. Bake for 15-20 minutes, until nice and golden on top.
Brush with melted butter and add a sprinkle of flaky salt immediately as they come out of the oven. Serve warm.