Brioche Rolls

1 cup whole milk
6 ounces (12 tablespoons) unsalted butter
1-1/2 teaspoons dry yeast
1 large egg
1-1/2 teaspoons kosher salt
2 tablespoons sugar
2-3/4 cups all-purpose flour

1 large egg, lightly beaten
About 1 tablespoon coarse sea salt

Combine milk with butter. Heat until the butter is melted and the milk is hot (about 110 degrees). If gets too hot, allow it to cool. If you add it to the yeast when it is too hot it will kill the yeast and the rolls won't rise. Pour into a medium bowl. Stir in the yeast and let sit for 5 minutes.

In a bowl, lightly whisk the egg and then whisk it into milk mixture. In another bowl, whisk together the salt, sugar and flour. Add the flour mixture to the wet ingredients and mix gently until combined. Do not over-mix or the rolls with be tough.

Butter or oil a large bowl and put the dough in the bowl. Cover with plastic wrap. Proof until doubled at room temperature, in a warm, non-drafty spot, about 1 hour. (Or refrigerate overnight and then let rest at room temperature for 30 minutes before proceeding)

Divide dough into 1 ounce portions and gently form into balls. Each ball will be 2 inches across. Place a couple inches apart on parchment-lined baking sheets. Allow to rise until 1-1/2 times original size, about 1-1/2 hours.

Brush rolls with the lightly beaten egg and sprinkle coarse salt on top. Bake in a preheated 375 degree oven until golden brown, about 20 minutes.