In a mixing bowl, combine the warmed whole milk and granulated sugar. Sprinkle the active dry yeast over the top, and let it sit for about 5-10 minutes until frothy.
Once the yeast is activated, add the melted butter and fine sea salt to the mixture. Gradually add the all-purpose flour, starting with 3 3/4 cups and mixing until a soft dough forms.
Transfer the dough to a lightly floured surface. Knead for about 5-7 minutes until the dough is smooth and elastic.
Place the kneaded dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
Once risen, punch down the dough to release air. Divide the dough into 12 equal pieces and shape each piece into a ball.
Place the dough balls into a greased 9x13-inch baking dish, cover with the kitchen towel again and let them rise for another 30-45 minutes.
Preheat your oven to 375°F (190°C). Brush the tops with the remaining melted butter and sprinkle with kosher salt. Bake for 20-25 minutes or until golden brown.
Remove the rolls from the oven and allow them to cool for a few minutes before serving.
