In the bowl of a stand mixer, add yeast, sugar and warm milk. Stir to dissolve sugar. Add 1 cup flour, olive oil and salt. Mix until smooth. Continue adding 1 cup of flour at a time, mixing well. If dough is still sticky after 3 cups, add an additional 1/2 cup flour. Continue mixing until dough pulls away from the sides of the bowl. If still sticky, add a spoonful at a time until dough is pulling away from the bowl and no longer sticky. Gently shape into a ball, return to bowl. Cover with plastic and let rise in a warm location for 45-60 minutes.
Preheat oven to 400°F. Prepare 12 cup muffin pan with your favorite method - Pam, olive oil, etc. Set aside.
When dough has roughly doubled in size, punch down and fold over a few times. Begin pulling off small chunks, aproximately 1 inch around. Gently roll and place in one muffin cup. Continue process filling each cup with 3 balls of dough. Generously brush all exposed dough with melted butter and sprinkle with course salt.
Bake for 12-15 minutes or until the tops are just turning golden. Immediately transfer to a cooling rack or basket. Serve warm.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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