4 cups flour, divided
2 teaspoons sea salt
1 package yeast
1 1/2 cups room temperature water
3-4 tablespoons butter, melted
Mix 3 cups flour with salt and yeast. Add the water. and mix. (It will be a shaggy mess!) Cover loosely and let sit overnight. In the morning, add the remaining 1 cup of flour and knead (in the bowl) until dough starts to pull together, cleaning the sides of the bowl. Form into balls and place in a greased 9 by 13-inch baking pan. Drizzle tops of rolls with butter. Cover and let stand 1 hour. Bake at 425 degrees, covered, for 20 minutes. Remove cover and continue baking another 10 to 15 minutes. Cool on rack.