Pull-Apart Butter Roll Loaves

Ingredients

• 1⅓ cups warm whole milk (105°F to 110°F)
• 2 Tbsp. granulated sugar
• 2 (¼-oz.) pkg. active dry yeast (4½ tsp.)
• 6 cups all-purpose flour, divided, plus more for dusting
• ½ cup plus 2 Tbsp. unsalted butter, melted and divided
• 4 large eggs
• 1 Tbsp. kosher salt
• ½ cup unsalted butter, softened and divided

Instructions

1. 1Combine the warm milk, granulated sugar, and yeast in a small bowl. Let the mixture sit at room temperature for about 5 minutes until it becomes foamy.
2. 2Pour the foamy yeast mixture and 2 cups of the all-purpose flour into the bowl of a stand mixer. Attach the paddle and mix on low speed for about 20 seconds until just incorporated.
3. 3Pour in half a cup of the melted butter along with another cup of flour. Keep the mixer running on low speed for 30 seconds to blend the ingredients.
4. 4Leave the mixer on low speed and drop in the eggs one by one. Mix just enough to incorporate each egg before adding the next.
5. 5Slowly mix in the kosher salt and the final 3 cups of flour. Continue beating on low speed for about 2 minutes until a soft and sticky dough comes together.
6. 6Transfer the dough to a large bowl greased with cooking spray. Mist the top of the dough lightly with more spray, then seal the bowl with plastic wrap.
7. 7Set the bowl in a warm spot around 75°F for 45 minutes to an hour, allowing the dough to double in bulk. Turn the risen dough out onto a floured surface and form it into a round ball.
8. 8Drape a clean kitchen towel over the dough and let it rest for 10 minutes. Cut the dough into two equal pieces. Take the first half and roll it out into a 20 by 12 inch rectangle about a quarter inch thick.
9. 9Smear a quarter cup of the softened butter evenly across the surface of the rolled dough. Slice the dough into twenty smaller rectangles measuring 4 by 3 inches using a knife or a pizza cutter.
10. 10Heat your oven to 350°F. Grease two 8.5 by 4.5 inch loaf pans with cooking spray. Tilt one of the pans by propping up one end to make stacking easier.
11. 11Start at the lower end of the tilted pan and lay down one dough rectangle with the buttered side facing up. Stack the remaining rectangles against it, keeping all buttered sides facing the same direction.
12. 12Roll, butter, cut, and stack the second half of the dough in the other prepared pan using the remaining quarter cup of softened butter. Drape plastic wrap loosely over both pans and let them rise in a warm area for about 30 minutes until doubled.
13. 13Place both pans in the preheated oven and bake for about 40 minutes until the tops turn golden brown. Tent the loaves loosely with aluminum foil halfway through the baking time if they start getting too dark.
14. 14Allow the bread to cool in the pans for 10 minutes. Turn the loaves out, brush the tops with the last 2 tablespoons of melted butter, and sprinkle with flaky sea salt and fresh rosemary before serving.

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