Warm 1 cup of whole milk in a saucepan until it reaches about 110°F. Sprinkle in 2 1/4 tsp dry active yeast and 1 Tbsp granulated sugar. Let sit for 5-10 minutes until bubbly.

In a mixing bowl, combine the yeast mixture with 1 large egg, 1 Tbsp sugar, 1 1/2 tsp kosher salt, and 6 Tbsp melted unsalted butter. Gradually add in 3 1/4 cups flour, stirring until a soft dough forms.

Knead the dough on a floured surface for 5-10 minutes until smooth and elastic. Alternatively, knead on low speed in a stand mixer.

Transfer the kneaded dough to a greased bowl and cover with a towel. Let it rise in a warm area for 1-2 hours or until doubled in size.

Punch down the dough and divide it into equal pieces. Shape each piece into a smooth ball and place on a greased baking pan.

Cover the shaped rolls with a towel and let rise in a warm spot for 30-60 minutes until puffy.

Preheat oven to 350°F and bake rolls for 20-25 minutes until golden brown and aromatic. Brush with melted butter halfway through baking if desired.

Cool in the pan for 10 minutes and sprinkle with flaky sea salt before serving warm.