Add softened butter, salt, and 3 cups of flour. Mix on medium low speed, using the dough hook, until combined. Add additional flour, 1/4 cup at a time, until dough pulls away from the sides of the bowl. The dough should still be slightly sticky and soft. Be sure to not add too much flour.
Knead for 5 minutes (I just used the dough hook to knead it in the stand mixer bowl) until it looks smooth. Cover with a towel and let rise for 20 minutes.
Brush rolls with the melted butter (I save some of this to brush on the rolls after they cook) and sprinkle with sea salt. Let rise, uncovered, for 15 minutes.
Cook rolls for 15-18 minutes or until tops are golden brown. Serve warm!
A trick that I use for the water is to turn on the kitchen faucet all the way hot. I then use that water to pour into the yeast/sugar mixture.
You need 1 tablespoon of active dry yeast for this recipe (not quick rise yeast) so I would suggest buying a small jar of it at the grocery store instead of the smaller packets. Once opened, store the jar in the fridge. Or buy the packets and measure out 1 tablespoon.
I always save some of the 3 tablespoons of melted butter (that you brush on the rolls before baking) to spread on top of the cooked rolls before serving.