Buttery Bubble Bread

I tried this soft, salty, and buttery pull-apart bread to serve as dinner roll. Kids like it.  

Ingredients

Active dry yeast - 2 1/4 tsp (1 packet) 
Warm water - 1 cup
Granulated sugar - 1/4 cup
Shortening - 1/2 cup (substituted with butter)
Large egg - 1 (substituted with 1/4 cup yogurt)
Salt - 1/2 tsp
All purpose flour - 4 cups
Butter - 1/2 cup, melted (for dipping)

Butter - 4 TBSP, melted (for topping)
Kosher salt - 2 tsp (for topping)

Steps

1. In the bowl of a stand mixer with a dough hook attachment, dissolve the yeast in warm water. Let it rest for 5 minutes. 

2. Add the sugar, shortening, egg (or substitute), and salt.
3. Turn the mixer on low and add 1 cup of flour at a time, adding a little more (or less) flour as needed. Knead (with the dough hook of the stand mixer) for 5-6 minutes, or until smooth.
4. Spray a medium bowl with nonstick spray; place the dough in the bowl. Cover  and let dough rise in a warm, draft-free area until doubled in size, about 1 hour.

5. When you are ready, punch the dough, turn it out onto a floured surface, and divide the dough into 30 equal-sized pieces. Mine is about 35g each ball. Form each dough piece into smooth balls.

6. In a medium bowl, melt the stick of butter and dip the dough balls in the butter. Place in a greased 9-inch Bundt pan, pouring any of the leftover butter on top. Cover and let rise until doubled in size, about 45 minutes.

7. Preheat the oven to 350°F.
8. Bake for 25-30 minutes. Remove from the oven and drizzle the 4 tablespoons of melted butter on the bread. Invert the Bundt pan onto a large serving plate.

9. Top with salt. Serve warm.