Proof the Yeast: In a small bowl, combine the 1/4 cup warm water, active dry yeast, and 1 tablespoon of the granulated sugar. Stir gently and set aside for 5-10 minutes until foamy.

Warm the Milk and Start Dough: In a small saucepan, gently heat the 3/4 cup milk and the remaining granulated sugar until about 90°F.

To the bowl of a stand mixer with the paddle attachment, add 2 cups of flour, the kosher salt, the foamy yeast mixture, and the warm milk mixture. Mix on LOW until just combined into a wet slurry.

Add Enriched Ingredients: With the mixer on LOW, add the 3 large eggs, one at a time, incorporating each fully. Add the 1/2 cup of softened unsalted butter and mix until combined.

Knead the Dough: Switch to the dough hook attachment. On LOW speed, slowly add the remaining 3 1/2 cups of flour, 1/3 cup at a time. Continue mixing until the dough starts to pull away from the sides of the bowl and cling to the dough hook. The dough should be smooth and elastic, but still slightly tacky.

Once all the flour is in, increase the mixer speed to MEDIUM and let it knead for about 5 minutes.

First Rise: Transfer the dough to a large, greased bowl, turning it over to grease the top. Cover with a clean kitchen towel and place in a warm, draft-free spot to rise for about 2 hours, or until doubled in size.

Cut the Dough: Turn the risen dough out onto a clean counter. Gently press and roll the dough into a 1/2-inch thick rectangle. Using a pizza cutter or bench scraper, cut the dough into 48 small, similarly sized squares.

Assemble the Pull-Apart Rolls: Spray a 12-cup standard muffin pan with cooking spray. Cut 12 squares of parchment paper (about 4×4 inches each) and press one into each muffin well.

Stack 4 of the small dough squares on top of each other. Transfer this 4-layer stack into one of the parchment-lined muffin wells. Repeat until all 12 muffin cups are filled.

Second Rise: Preheat your oven to 350°F (175°C). Cover the muffin pan loosely and let the rolls rise for another 10-15 minutes while the oven heats up.

Bake: In a small bowl, whisk the 1 large egg with 1 tablespoon of water to make an egg wash. Brush this lightly over the top of each roll.

Bake in the preheated oven for 30 minutes, or until the tops are beautifully golden brown.

Serve Warm: Let the rolls cool for a few minutes before serving. You can lift them right out of the pan using the parchment paper “handles.”