1. Whisk flour, yeast, and salt in the bowl of a stand mixer, then attach dough hook. Combine milk, 8 tablespoons melted butter, two eggs, and sugar in a medium bowl and whisk until sugar dissolves.
2. With mixer on low, slowly add milk mixture to bowl and mix until no dry flour remains, 1 to 2 minutes. Increase speed to medium and knead until dough is smooth, elastic, and nearly clears sides of bowl (dough will still stick to the bottom), 6 to 8 minutes.
3. Turn dough out onto a lightly floured surface and knead 30 seconds. Form dough into a tight ball and transfer to a large, greased bowl. Cover bowl with plastic wrap and let sit in a warm place until doubled in size, 60 to 90 minutes.
4. Line a 13x9" baking pan crosswise with two 18" pieces of foil, overlapping foil and letting the ends hang over the long edges of the pan. Brush foil and exposed shorter ends of pan with a scant 1 tablespoon melted butter.
5. Turn dough out onto a clean counter and divide in half. Keep one half covered, then stretch other half into a 24"-long rope. Stretch and pat into a 24x5" rectangle with long edge parallel to edge of counter. Brush surface of dough with 1 tablespoon melted butter. Starting at the top long edge, fold a third of the dough down toward you. Fold the bottom third of the dough up to meet it and pinch seam to seal.
6. Roll dough, seam side down, then reshape as necessary to form an even cylinder. Using a sharp knife, trim 1/4" off each end and discard, then cut dough into 12 equal pieces. Arrange rolls seam side down in prepared pan in three rows of four. Repeat with remaining dough. Cover with plastic wrap and let sit in a warm place until rolls are puffed and edges nearly touch, 45 to 75 minutes.
7. Place a rack in lower-middle of oven and heat to 375 degrees. Beat remaining egg, then brush over tops of rolls. Bake rolls until deeply browned and centers register 200 degrees, 28 to 35 minutes, rotating pan halfway through.
8. Transfer rolls to a wire rack using the foil sling. Brush with remaining 1 tablespoon melted butter and top each roll with a small pinch of flaky salt (if using). Let cool at least 30 minutes before serving.
Source: Hannaford fresh Magazine, October - November 2018