Using a stand mixer, combine the flour, sugar, salt, and baking powder. Once they are all combined, add the yeast and mix until it has been fully incorporated. Salt can kill the yeast if they are directly touching each other. That is why we add the yeast after everything has been combined.

Next, while the mixer is on, add the wet ingredients one at a time. Add the warm milk, egg, 3 tablespoons of melted butter, and apple cider vinegar. Mix until everything has been completely incorporated. The dough should look like a thick, sticky cake batter.

Grease or line a squared baking dish. I used an 8.5in by 8.5in glass dish.

Using a large scoop, a ¼ measuring cup, or a large spoon, scoop 9 equal portions of sticky dough and place them in the baking dish creating a 3x3 formation. After all 9 dough balls are in place, continue to scoop dough from the bowl and gently add a second layer of dough on top of each dough ball. Dip your fingertips in the water and gently shape each dough ball into the shape of a sphere. Then, gently tap the tops so they aren’t fully curved on top.

Using a clean kitchen linen, or a greased plastic wrap, cover the rolls and allow them to sit in a warm spot for about 45 to 60 minutes, or until they have doubled in size. Note: if you don’t have a warm spot, microwave a cup of water for 3-5 minutes, remove the cup and use the warm microwave to allow your rolls to rise. Also, some ovens have a “warm” option. This makes for a perfect warm spot for any dough to rise.

Preheat the oven to 350°F. Once the oven has been fully preheated, remove the plastic wrap or linen and bake on the center rack for about 20-24 minutes or until the tops have become a golden brown. Then center temp should be about 200°F to 205°F.

Once the rolls are done baking, remove them from the oven and brush the tops with melted butter. This will help add moisture to the tops of your rolls to give them that pillowy feel and an extra boost of flavor. If you choose, sprinkle the buttered tops with sea salt or your favorite herbs.