Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm place for 10 minutes. The mixture will be foaming and bubbly.

Once the yeast has proofed, combine the Cup4Cup and salt in the bowl of your stand mixer fit with the paddle attachment. In a medium bowl, whisk together the eggs, yolks, honey, butter, and proofed yeast mixture.

Add the egg mixture to the flour in a steady stream with the mixer running on low. Increase the speed to medium and mix the dough for 10 minutes. It will be very silky, almost like a cake batter.

Scrape down the sides of the bowl and cover it with plastic wrap. Allow it to rise in a warm place for an hour, the dough should about double in size.

Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, recover the bowl with plastic wrap, and refrigerate for 2 hours.

Make an egg wash by beating an egg lightly.

Spray a muffin pan with nonstick spray. Divide the dough evenly among the wells of the pans. Brush with the egg wash and sprinkle with the maldon (or sea) salt. Set the pan somewhere warm for 40 minutes. You want the dough to raise and spread – but it will not double, so don’t let it sit for longer waiting for that.

When you have about 10 minutes left of raising time, heat up your oven to 350°F. Bake your rolls for 15-17 minutes. You want the tops to be golden and a toothpick to come out clean when it is inserted into the middle.

Transfer to a cooling rack to cool completely. Serve with the best butter you can get your hands on.