Making the Rolls

• Bloom the Yeast: In a medium bowl, combine warm milk, sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until it becomes frothy and bubbly.
• Mix Dough: In a large mixing bowl, whisk together the bread flour and fine sea salt. Pour in the yeasty milk mixture along with beaten large eggs, mixing until a shaggy dough forms.
• Incorporate Butter: Add the cold, cubed unsalted butter to the dough. Knead by hand or use a mixer fitted with a dough hook for about 8-10 minutes, until the dough is smooth and elastic.
• First Rise: Shape the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm environment until it doubles in size, approximately 1 hour.
• Divide and Shape: Gently punch down the risen dough to release air. Divide it into six equal pieces and shape each piece into elongated rolls to form your sub shape.
• Second Rise: Arrange the shaped rolls on a lined baking sheet, cover lightly with a towel, and let them rise for another 30 minutes until puffy.
• Prepare for Baking: Preheat your oven to 400°F (200°C). Brush the tops of the rolls with egg wash, making sure to coat them well. Using a sharp knife, make a few diagonal slashes on the top of each roll.
• Bake: Place the baking sheet in the oven and bake for about 15 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
• Cool: Once baked, transfer the rolls to a wire rack to cool completely before slicing or filling with your favorite ingredients.