Head's up: you'll be using your timer a lot for this recipe. Each step has a waiting period before the next step.

1. In a small pot, bring milk to a simmer. As soon as it simmers, turn off heat. Add cubed butter and sugar and gently stir until butter is melted. Pour mixture into a bowl and allow to cool (about 20 minutes, if it needs longer to cool, give it more time)

2. In a small bowl add one packet active dry yeast to 1/2 cup warm water, add one teaspoon sugar. The sugar helps to activate yeast. Gently stir, allow to sit for 7-10 minutes so yeast activates and is a little foamy. Note: Water should be warm, but not hot.

3. Use a paper towel to coat the bottom of a large bowl with butter. Your dough will rise in this bowl. Set bowl aside. Whisk eggs in a small bowl, set aside.

4. In a stand mixer with dough attachment, add cooled milk mixture, whisked eggs, yeast mixture, kosher salt, and half of the flour. Mix until well combined. Then add flour a half cup at a time, mixing until well combined again. It will still be quite sticky at this point.

5. Lightly sprinkle your counter with some flour. Turn dough out and knead by hand for 5-6 minutes until your dough is smooth and elastic. The dough will seem super sticky at first but with set up almost immediately as you knead.

   Only add more flour if dough is sticking to hands and counter. If you add too much your rolls might be dry. After kneading for 5-6 minutes, place dough ball in greased bowl, cover and allow to rise for 70 minutes. I usually let my dough rise in the warmest room in the house.

6. After dough rises, cover a cooking sheet with parchment paper. Add a little more flour to counter, turn dough ball out onto the counter and punch it down (punching down dough is the act of gently pressing your fist into the center of the dough to release accumulated carbon dioxide gas). Then tear off dough and roll in your hands making 30- 2" balls and place on cooking sheet. Try to leave 1" between rolls. It's ok if they get a little crowded, they are actually supposed to butt up against each other as they bake. If the cooking sheet isn't big enough you can use two. Cover rolls and allow rolls to rise for 35 minutes.

   Preheat oven to 350 degrees, place oven rack in center position. When oven is ready, bake rolls for 20-25 minutes, until just slightly golden. Remove and if desired, brush with melted butter, sprinkle with sea salt or kosher salt and chopped chives. Enjoy!