1. Whisk the active dry yeast and 1/4 cup warm water together in a small bowl and let stand for 5 minutes.

2. Heat milk in a small saucepan over medium heat, or in the microwave until just warm.

3. Combine 1/4 cup melted butter, Redpath® Granulated Sugar, and kosher salt in a large bowl.

4. Add the warm milk to the sugar mix and whisk to blend.

5. Whisk in yeast mixture and 1 room-temperature large egg.

6. Add 3 1/2 cups all-purpose flour to the wet ingredients and stir vigorously with a wooden spoon until a rough dough forms.

7. Knead dough with lightly floured hands on a lightly floured surface until smooth, 4-5 minutes.

8. Transfer the dough to a lightly oiled bowl, turn to coat and cover loosely with plastic wrap. Let stand at room temperature until doubled, about 1 1/2 hours.

9. Melt 1/4 cup unsalted butter in a small sauce-pan.

10. Lightly brush the insides of a 12 count muffin tin with melted butter.

11. Punch down the dough and divide into 2 equal pieces.

12. Working with 1 piece at a time, roll out on a lightly floured surface into a 12x6-inch rectangle.

13. Cut lengthwise into three 2-inch-wide strips. Cut each crosswise into three 4x2-inch rectangles.

14. Brush each piece with melted butter and fold into a "W" shape.

15. Place the folded dough into one muffin tin cavity, and lightly brush the top with melted butter.

16. Repeat with the remaining pieces.

17. Loosely cover with rolls with plastic, and chill for 6 hours. Or, if you need to bake sooner, leave the covered buns out on the counter to proof for 1 hour.

18. Preheat the oven to 350°F (180°C).

19. Bake the rolls until golden and puffed, 25-35 minutes.

20. Remove from the oven and brush with extra butter and sprinkle with flaky sea salt.

21. Serve warm with some extra butter.