Dinner rolls (soft pull-apart rolls)

Steps

1. Warm the milk to 40 °C (105 °F); it should feel barely warm to the touch. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, yeast, and salt, then add the milk, egg, and softened butter.
2. Knead for 2 minutes on low speed, then 6 to 8 minutes on medium speed, until the dough clears the sides of the bowl, looks smooth and supple, and passes the windowpane test without tearing. By hand, expect 10 to 12 minutes.
3. Shape the dough into a ball, place it in a lightly buttered bowl, cover, and let rise for 1 hour to 1 hour 30 minutes in a warm spot, around 24 °C (75 °F), until doubled in volume.
4. Punch down the dough and divide it into equal pieces of about 55 g (2 oz) each. Shape each piece into a tight ball by cupping your palm over it and rolling it on an unfloured work surface until the surface is taut and smooth.
5. Arrange the balls in even rows, spaced a finger's width apart, in a buttered 23 x 33 cm (9 x 13 in) baking dish. Cover and let rise for 45 minutes to 1 hour, until puffy and touching. Meanwhile, preheat the oven to 190 °C (375 °F).
6. Bake for 18 to 22 minutes, until deep golden brown on top and the center registers 88 °C (190 °F) on an instant-read thermometer.
7. Brush immediately with melted butter, sprinkle with fleur de sel, and let cool for 10 minutes in the dish before serving.