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4 c all-purpose flour, plus more for work surface

1½ tsp kosher salt

3 Tbsp granulated sugar, divided

2¼ tsp active dry yeast (from 1 ¼-oz envelope)

¼ c warm water

1 c whole buttermilk, at room temperature

2 large eggs, divided

¼ c plus 2 Tbsp unsalted butter, softened, divided

1 tsp flaky sea salt

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1. Place flour, kosher salt, and 2 Tbsp plus 2 tsp granulated sugar in bowl of a stand mixer fitted with a paddle attachment. Dissolve yeast and remaining 1 tsp sugar in warm water in a small bowl; let stand 5 minutes. Add yeast mixture, buttermilk, 1 egg, and ¼ c butter to flour mixture. Beat on low speed until dough just comes together, about 2 minutes. Remove paddle attachment from mixer; affix a dough hook attachment. Increase mixer speed to medium; beat dough until smooth and elastic, about 7 minutes. Transfer dough to a large bowl lightly coated with cooking spray. Cover with plastic wrap, and let stand in a warm place (74°-80°) until dough doubles in size, about 1½ hours.

2. Transfer dough to a lightly floured work surface. Divide dough evenly into 15 (2-oz) pieces. Roll each piece into an 8"-long rope.

3. Shape each rope into a spiral, with the tip of rope in spiral center sticking up slightly. Tuck outer tip of spiral under, and pinch to bottom edge of dough to seal.

4. Arrange rolls 3" apart on 2 large baking sheets lined with parchment paper. Lightly coat tops of rolls with cooking spray. Cover loosely with plastic wrap; let stand at room temperature until rolls nearly double in size, 45-60 minutes.

5. Preheat oven to 350°. Uncover rolls. Beat remaining 1 egg in a small bowl; brush over rolls. Bake until rolls are golden brown, 15-18 minutes.

6. Microwave remaining 2 Tbsp butter in a small microwavable bowl on HIGH until melted, about 20 seconds. Brush warm rolls evenly with melted butter, and sprinkle with flaky sea salt.

Tags: american, baking, bread, dinner, make-ahead, rolls, side, snack, southernliving, starter, vegetarian, yeast