1 1/4tspcoarse Kosher saltor 1 tsp fine table salt *reduce if using salted butter
2 1/2Tbspunsalted buttersoftened
Melted butterfor brushing
Finishing Saltsuch as Fleur de Sel or Maldon's
Stir together milk, yeast, and malt syrup in a large bowl or the bowl of a stand mixer fitted with a kneading hook. Let sit until foamy, about 10 minutes. In a medium bowl, whisk together flour and salt. Add to milk mixture along with softened butter and stir with a wooden spoon or mix with mixer until a dough forms. Knead 5-6 minutes, adding additional flour as needed, to produce a smooth, moist dough.
Remove to a greased bowl. Cover with plastic wrap and let rise until doubled in size, about 2 - 3 hours. *Trust your eyes here and not the clock. You will want to let the dough rise until it has doubled in size, however long that takes. I find it helpful to rise in an 8-cup glass measuring cup, so it's easy to see when it has doubled.
Punch down dough and let rise again until doubled again, about 2 hours (or until doubled in size).
Meanwhile, melt a bit of butter and brush on a 9x5-inch loaf pan. Set aside.
Remove dough to a floured surface and divide into 8-10 equal sized pieces. Form pieces into balls and place into the buttered 9 x 5-inch loaf pan. (4 or 5 rows of two rolls, spaced evenly in the pan). Cover pan with a clean tea towel and let rise until puffy and about doubled, about 2 hours more.
Preheat oven to 350F. When rolls are risen, brush with melted butter and bake in preheated oven for 25-30 minutes, or until golden. Remove from oven. Let stand a minute, then remove from pan to a cooling rack. Brush with more melted butter and sprinkle tops with finishing salt. Remove from pan and serve warm.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!