2 tablespoons plus 3/4 teaspoon kosher salt (20 grams)
1/2 cup plus 2 tablespoons eggs (3 large eggs) (158 grams)
1 1/2 tablespoons egg yolks (2 yolks) (22 grams)
1/4 cup honey (80 grams)
3 1/2 ounces unsalted butter, melted and cooled (100 grams)
1 teaspoon Maldon salt
Combine the yeast and sugar in a small bowl. Stir in the warm water, and set in a warm spot to proof until the yeast mixture is foaming and bubbly, about 10 minutes.
Meanwhile, combine the Cup4Cup and salt in the bowl of an electric stand mixer fitted with the paddle attachment. Whisk together the eggs, yolks, honey, butter, and proofed yeast mixture in a medium-sized bowl.
Turn the mixer to low speed and slowly add the egg mixture. Increase the speed to medium and mix the dough for 10 minutes. (It will be very silky and not as stiff as regular bread dough.)
Scrape down the sides of the bowl, cover with plastic wrap, and set the bowl in a warm spot until the dough has about doubled in size, about 1 hour.
Using a rubber spatula, deflate the dough, turning it over a few times in the bowl. Scrape down the sides of the bowl, cover the bowl tightly with plastic wrap, and refrigerate for 2 hours.
Spray a 12-cup muffin pan with cooking spray. Spoon 1/3 cup of the dough into each cup. Brush the tops of the rolls with egg wash, top with the Maldon salt, and set in a warm spot to proof uncovered until they rise (but are not doubled) and spread slightly, for about 40 minutes.
Preheat the oven to 350 degrees.
Bake the rolls until the tops are golden brown and a wooden skewer inserted in the center of a roll comes out clean, for 15-17 minutes. Transfer to a cooling rack to cool completely.