4 cups Immaculate Baking Organic All-Purpose Flour
1 package active dry yeast
1 cup + 1 Tbsp. milk
1/3 cup unsalted butter
1/3 cup sugar
3/4 tsp. salt
2 large eggs, lightly beaten
Fleur de Sel & freshly ground black pepper for topping
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and yeast, whisking to combine.
In a small saucepan, combine the 1 cup milk, butter, sugar, and salt. On low heat, bring to a temperature of 120-130 degrees F. Stir occasionally, to dissolve the sugar. Add to the flour-yeast mixture with the eggs.
Starting with low speed, beat the mixture to combine. Gradually increase the speed to high, and beat for 1 minute. Switch to the dough hook, and knead on low speed for 7 minutes, or until the dough is smooth and elastic. Place the dough in an buttered bowl, turning once to coat. Cover and allow to rise in a warm area for 1 hour.
Punch down the dough and turn out onto a lightly floured surface. Divide in half, cover, and allow to rest for 10 minutes. While the dough is resting, lightly butter two baking pans.
Cut each dough half into 12 equal-sized pieces. Shape into balls, tucking any corners or edges underneath. Place in the prepared baking pans, cover, and allow to rise 30 minutes, or until doubled in size. Meanwhile, preheat the oven to 375 degrees F.
Brush the tops of the risen dough with milk, and sprinkle with Fleur de Sel (or other flaky sea salt) and freshly ground black pepper. Bake the rolls for 18-22 minutes, or until golden brown on top. Serve warm.