3 cups + 1 cup all-purpose flour, divided 2 Tablespoon rapid rise yeast ¼ cup granulated cane sugar 1 teaspoon sea salt 1 ½ cups milk, warmed 4 Tablespoons butter, softened 1 Tablespoon Kikkoman® Sriracha Hot Chili Sauce 1 large egg, at room temperature 2 Tablespoons melted butter
Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, Sriracha and egg in the bowl of a stand mixer. Beat on low speed and mix until flour is fully incorporated. Increase speed to medium and continue to mix for 1 minute. Add the remaining flour in ½ cup increments and mix on medium speed until dough forms into a large ball. Dough should be slightly sticky.
Transfer dough to a butter greased mixing bowl and cover with a damp towel or plastic wrap. Allow to rise 20 minutes at room temperature.
Gently punch dough down to deflate a few times. Use hands to pinch off pieces of dough and form into 20 balls. Place into a 9x13 parchment paper lined baking pan. Cover again with towel and allow rolls to rise an additional 20 minutes.
Preheat oven to 375ºF. Stir together melted butter and Kikkoman Sriracha. Brush rolls with half of butter mixture. Bake rolls for 13-15 minutes or until golden on top and cooked through. Brush rolls with remaining butter mixture and serve immediately.