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1
Make the Basic Dinner-Roll Dough with no mix-ins.
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2
Let rise as directed.
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3
Lightly coat 2 baking sheets with cooking spray.
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4
Turn the dough out onto a lightly floured surface.
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5
Lightly flour the top of the dough and pat it into a rectangle.
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6
Cut the dough into 24 equal pieces with a bench scraper or chef's knife.
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7
Gently roll each piece of dough into a ball; arrange on the prepared baking sheets.
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8
Loosely cover with plastic wrap and let stand until puffy, about 45 minutes.
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9
Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F.
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10
Brush the rolls with some of the melted butter and cut an X in the center of each with kitchen shears or a small knife.
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11
Sprinkle the tops with sea salt.
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12
Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes.
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13
Let cool 5 minutes, then brush with the remaining melted butter.
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14
Transfer to a rack to cool completely.
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15
Photograph by Ryan Liebe
