Warm milk to 110°F. In the mixer bowl, whisk warm milk with 1 Tbsp of sugar.

Sprinkle the yeast over the milk. Let sit for 1 minute, then whisk gently. Wait about 5 minutes until the yeast is foamy.

Add melted butter, the remaining sugar, and 1 1/4 tsp salt to the yeast mixture. Whisk to combine.

Add flour 1/2 cup at a time. When the dough becomes too stiff for a whisk, switch to the dough hook.

Knead with the mixer on medium for 2 minutes, or knead by hand for about 10 minutes until the dough is smooth, slightly tacky, and elastic.

Lightly oil a large bowl and place the dough inside. Cover tightly with plastic wrap. Let rise in a warm place for about 2 hours, or until doubled in size.

Turn dough onto a lightly floured surface. Divide into 15–24 pieces depending on how large you want your rolls.

Shape each piece into a smooth ball. Place rolls in an oiled baking dish with the seams facing down.

Cover with plastic wrap and let rise another 30–60 minutes, until puffy.

Preheat the oven to 375°F (190°C). Bake the rolls for 23–25 minutes, rotating the pan once if your oven runs hot, until golden brown on top.

Brush the hot rolls with the remaining 1 Tbsp melted butter and sprinkle lightly with 1/2 tsp kosher salt. Cool slightly before serving.