Instructions

1. In bowl of a stand mixer, combine milk, sugar and yeast. Let sit for 10 minutes, or until yeast has dissolved and is bubbly.
2. Add ½ cup (125 ml) butter, eggs, flour and kosher salt. Mix with a dough hook until smooth and elastic, about 3 to 5 minutes. If you do not have a mixer, mix and knead by hand until smooth and elastic, about 8 to 10 minutes.
3. Transfer dough to a clean bowl and cover with a damp towel. Let rise at room temperature until doubled in size, about 1 hour, depending on temperature of room. Or, place in refrigerator and let rise overnight.
4. Grease a 9 x 11-in (23 x 28 cm) oven-safe casserole or baking dish. Roll dough out to 1-in (2.5 cm) thick and cut into rounds with a 3-in (8 cm) biscuit cutter. Fold each round in half like a taco and stand the “tacos” in casserole, open side facing up. Re-roll and cut excess dough and repeat.
5. Cover with a damp towel and let proof until doubled in size, about 45 minutes to 1 hour.
6. Preheat oven to 350 F (180 C). Transfer rolls to oven and bake for 20 to 25 minutes, or until golden brown and cooked all the way through.
7. Remove from oven and let cool for 15 minutes. While rolls are still warm, brush with remaining 3 tbsp (45 ml) melted butter and sprinkle with flaky salt and thyme. Serve with Honey Butter.
8. TO MAKE THE HONEY BUTTER: Mix all ingredients together until combined, then transfer to a serving dish. Makes 1½ cups (325 ml)