2 tablespoons unsalted butter (melted for brushing tops)
sea salt (to garnish tops)
Add the first 5 ingredients to a KA bowl in the order listed. Top with 4 cups flour and the yeast. Mix with paddle attachment on low speed until combined. Add the additional flour slowly while the mixer is on low. When all incorporated, increase speed to medium and mix for 2 minutes to develop gluten. Dough will be slightly sticky but will pull away from bowl.
Transfer dough to an oiled ss bowl. Cover with towel and let rise for 30 minutes in a warm place. Grease a 9"x13" pan and a 8" loaf pan and set aside.
After dough has risen, punch it down and break apart 2-ounce pieces, rolling each into a tight ball and place in the prepared pans. I fit 15 in the 9"x13" pan and the remaining 5 in the loaf pan to make a total of 20 rolls. Cover with towel and again let rise for 25 to 30 min in a warm place.
Preheat oven to 375. Bake rolls for 16 minutes. Brush with melted butter and sprinkle the tops lightly with sea salt.