In a stand mixer with a dough hook, mix the yeast with warm water and 1 teaspoon of the sugar. Let stand until foamy, 10 minutes. Beat in the remaining sugar, 3/4 cup of the butter and the milk, eggs and salt. At low speed, stir in the flour until the dough comes together. Mix at medium speed until the dough forms a loose ball around the hook, 3 minutes. Brush a large bowl with some of the melted butter. Place the dough in the bowl and cover with plastic wrap. Let stand in a warm spot until doubled in bulk. 11/2 hours.
Preheat the oven to 375º and line 2 baking sheets with parchment paper. Scrape the dough out onto a lightly floured work surface and shape into a 9-by-16 inch rectangle. Using a floured knife, cut the dough lengthwise into 3 strips, then cut each strip crosswise into 12 small strips. Working with 1 piece at a time, fold it unevenly so the top half slightly overlaps the bottom half. Tuck it under and place the rolls seam side down on a baking sheet. Repeat with the remaining dough, forming 2 rows of 9 rolls on each baking sheet. Each roll should just touch it’s neighbors. but leave about 4 inches between the rows.
Bake the rolls for about 18 minutes, until browned; rotate the baking sheets halfway through baking. Immediately brush the rolls with the remaining melted butter and sprinkle with sea salt. Transfer the rolls to a rack and let cool for 15 minutes before serving.
Fully formed unbaked rolls can be frozen for up to 1 month. Bake from frozen.