• Add evaporated milk and cubes of butter to a large mixing bowl. Put bowl in microwave and microwave on high for 30 second or until butter softens and milk is warm. No warmer than 95 degrees F.
• Whisk in honey. And sprinkle yeast over the top of the milk mixture, let sit for ten minutes.
• Whisk 3 1/2 cups flour with 2 teaspoons salt. Gradually add this to the evaporated milk mixture using a wooden spoon or a bread whisk. Dough will be sticky. When all of the flour is incorporated cover bowl with a dish towel and place in a warm corner of your kitchen for about 2 hours or until dough has doubled in size.
• Place remaining 1/4 cup flour on countertop and dump dough out onto the flour. Knead dough until it forms into a smooth ball. If dough still is overly sticky you can add 1 tablespoon of flour at a time until it is manageable. However, this dough is not a stiff dough so be careful not to add too much flour.
• Divide dough into 14-16 equal pieces and form them into small balls. Place the bread dough balls into a greased 9x13 inch baking pan. Cover with dish towel, place in a warm area of your kitchen and allow rolls to double in size. This will take about 2 hours.

Preheat oven to 400℉

• Once rolls have doubled in size place them in your preheated oven and bake for 15-20 minutes. After removing rolls from oven brush them with melted butter and sprinkle with a few grains of flaky salt.