Prepare milk bread dough. Arrange a rack in the center of the oven and preheat it to 350°F. Brush two 9-inch springform pans or one 13 × 9 × 2-inch baking dish with melted butter.
Turn the dough onto a lightly floured work surface and divide it into 32 equal-size pieces. The easiest way to do this is with a scale; each roll should weigh about 1½ ounces and be about the size of a small lime. Working with one piece at a time, pat it into a ½-inch-thick round. Gather the edges and press them into the center of the dough, forming a ball. Repeat with the remaining dough pieces. Line up the rolls, seam-sides down, in the pans. Tent with plastic wrap. (Refrigerate or freeze the dough at this point, if you’re baking later.) Let the dough rise in the pans until puffy, 30 to 45 minutes. (If frozen, defrost the dough in the refrigerator, about 24 hours; let the chilled dough come to room temperature, 1 to 2 hours, before baking.)
Brush the dough with milk and bake until golden and puffy, about 25 minutes. Brush with melted butter, sprinkle with flaky salt, and let stand for 10 minutes. Remove the rolls from the pans and serve warm or at room temperature.
Sweet Potatoes: Roasted, Loaded, Fried, and Made Into Pie
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