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Mix together all the ingredients in a stand mixer with a dough hook.
Knead the dough on medium speed for 15-20 minutes until the dough is pulling away from the sides of the bowl.
Let the dough rest for 10 minutes.
Perform the windowpane test by pulling a section of the dough thin enough to see light through without it tearing.
Place the dough onto a lightly floured counter and form the dough into a ball.
Place into a bowl covered and keep the dough at 80F. At this temperature, the dough will take about 5-6 hours to double in size.
Punch down the dough and place it on the counter.
Divide the dough ball into 15 even balls (roughly 85 grams each).
To shape the dough balls, gather and pinch the edges together, then place the dough seam-side down.
Place the rolls in a greased 9x13 pan.
Let the dough balls rise at 80℉ for 2-3 hours until puffy and risen.
Preheat the oven to 350℉.
Brush the tops of the rolls with an egg wash to get golden brown rolls.
Bake for 25-30 minutes until golden brown and rolls have an internal temperature of 190℉.
Remove from the oven and brush with 1 Tablespoon melted butter.
Sprinkle the tops with flaky sea salt.