Buttery Yeast Rolls
Active: 25 Min. Total: 2 Hours, 30 Min., plus 1 Hour, 30 Min. rising
4 cups all-purpose flour, plus more for work surface
1 1/2 tsp. kosher salt
3 Tbsp. granulated sugar, divided
2 1/4 tsp. active dry yeast (from 1 1/4-oz. envelope)
1/4 cup warm water
1 cup whole buttermilk, at room temperature
2 large eggs, divided
1/4 cup, plus 2 Tbsp., unsalted butter, softened, divided
1 tsp. flaky sea salt
Place flour, kosher salt, and 2 tablespoons plus 2 teaspoons of the granulated sugar in a bowl of a standard mixer fitted with a paddle attachment. Dissolve yeast and remaining 1 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Add yeast mixture, buttermilk, 1 egg, and 1/4 cup of the butter to flour mixture. Beat on low speed until dough just comes together, about 2 minutes. Remove paddle attachment from mixer; affix a dough hook attachment. Increase mixer speed to medium; beat dough until smooth and elastic, about 7 minutes. Transfer dough to a large bowl lightly coated with cooking spray. Cover with plastic wrap, and let stand in a warm place (74F to 80F) until dough doubles in size, about 1 1/2 hours.
Transfer dough to a lightly floured work surface. Divide dough evenly into 15 (2 oz.) pieces. Roll each piece into an 8-in. long rope.
Shape each rope into a spiral, with the top of the rope in spiral center sticking up slightly. Tuck outer tip of spiral under, and pinch to bottom edge of dough to seal.
Arrange rolls 3 inches apart on 2 large baking sheets lined with parchment paper. Lightly coat tops of rolls with cooking spray. Cover loosely with plastic wrap; let stand at room temperature until rolls nearly double in size, 45 minutes to 1 hour.
Preheat oven to 350F. Uncover rolls. Beat remaining egg in a small bowl; brush over rolls. Bake until rolls are golden brown, 15 to 18 minutes.
Microwave remaining 2 tablespoons butter in a small bowl on HIGH until melted, about 20 seconds. Brush war rolls evenly with melted butter, and sprinkle with flaky sea salt.