Warm Milk to 105-110 °F
Whisk Milk, Yeast, and about 10 g Sugar together, and rest 5–10 minutes
Add remaining Sugar and 140 g Bread Flour, then whisk until smooth
Cover and rest in a warm place for about 30 minutes, until sponge is visibly active and bubbly
Whisk Eggs and Salt together
Add Eggs to the sponge
Switch to dough hook and gradually add the remaining Flour
Knead about 5–8 minutes, until gluten starts developing
Add the Softened Butter gradually, allowing each addition to incorporate before adding more
Continue kneading until dough is smooth, glossy, elastic, and pulling from the sides of the bowl (8–12 minutes)
Cover and let rise until roughly doubled (60–90 minutes)
Divide into 100 g pieces and shape
Whisk remaining Egg and water and brush over each roll
Preheat oven to 350 °F
Cover and proof until puffy and almost doubled (20-30 minutes)
Brush with Egg Wash and sprinkle with Maldon
Bake for 25 minutes, until top is a a deep golden brown
