Breaking Bread

Herbed Dinner Rolls

Makes 12

1½ cups warm whole milk (105° to 110°)
2 (0.25-ounce) packages active dry yeast
6 cups all-purpose flour, divided
2 tablespoons sugar
1 tablespoon kosher salt
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh rosemary
¾ teaspoon garlic powder
¾ teaspoon dried Italian seasoning
½ cup plus 1 tablespoon unsalted butter, melted and divided
2 large eggs
1½ teaspoons coarse sea salt
Garnish: fresh thyme

1. In the bowl of a stand mixer, combine warm milk and yeast. Let stand until foamy, about 10 minutes.

2. In a large bowl, whisk together 5½ cups flour, sugar, kosher salt, thyme, rosemary, garlic powder, and Italian seasoning. Add half of flour mixture to yeast mixture; using the paddle attachment, beat at low speed just until combined. Beat in ½ cup melted butter and eggs. Gradually add remaining flour mixture, beating until a soft dough forms.

3. Switch to the dough hook attachment. Beat at medium speed until dough is smooth, about 4 minutes; add up to remaining ½ cup flour as needed. (Dough should not be sticky.)

4. Spray a 12-inch cast-iron skillet with cooking spray.

Turn out dough onto a lightly floured