Instructions

• Measure out 1/3 cup of the bread flour (from the total 5 1/3 cups). In a small saucepan, whisk together that 1/3 cup bread flour, 1 cup heavy cream, and 1/3 cup honey. Cook over medium heat, whisking constantly, until the mixture thickens into a smooth paste, about 5 minutes. Remove from heat and let cool until warm to the touch (lukewarm).
• Fit a stand mixer with the dough hook. Transfer the cooled flour-cream paste to the mixer bowl. Add 3 tablespoons nonfat dry milk powder, 2 tablespoons active dry yeast, 2 tablespoons kosher salt, 2 of the large eggs, and 5 cups bread flour. (Reserve any extra flour for dusting the work surface.)
• Mix on low speed just to combine, then increase to medium speed and knead until the dough is smooth, about 5 minutes.
• With the mixer running on medium, add the 1/2 stick (4 tablespoons) unsalted butter, one piece at a time, allowing each piece to be fully incorporated before adding the next. Continue kneading until the dough is smooth, shiny, and elastic, about 4 minutes more.
• Lightly coat a large bowl with nonstick vegetable oil spray. Transfer the dough to the bowl, turning once to coat all sides with spray. Cover the bowl with plastic wrap and let the dough rise in a warm place until doubled in size, about 1 hour.
• Lightly coat a 6-cup jumbo muffin pan with nonstick spray. Turn the risen dough out onto a lightly floured surface (use reserved flour as needed). Divide the dough into 6 equal pieces. Then divide each of those 6 pieces into 3 equal smaller pieces (18 total pieces).
• For each muffin cup, roll or shape 3 small pieces into smooth balls and place them side by side in the cup. Cover the pan loosely with plastic wrap or a clean towel and let the dough rise again in a warm place until doubled in size and puffing over the top of the muffin cups, about 1 hour.
• Preheat the oven to 375°F (190°C). Beat the remaining egg in a small bowl. Brush the tops of the risen dough with the beaten egg. Sprinkle flaky sea salt over the tops as desired.
• Bake the rolls, rotating the pan halfway through baking, until deep golden brown, about 25 to 35 minutes.
• Remove the pan from the oven and let the milk bread cool slightly in the pan (a few minutes) before turning the rolls out onto a rack to cool further or serve.