Bloom the Yeast:

• Combine warm milk and granulated sugar in a medium bowl, stirring until the sugar dissolves.

• Sprinkle the yeast over the milk mixture. Let it sit for 5 to 10 minutes until frothy.

Prepare the Dough:

• In a stand mixer bowl, combine bread flour and fine sea salt.

• Add the bloomed yeast mixture and beaten eggs to the flour mixture.

• Using a dough hook, mix on low speed for 3 to 5 minutes until a shaggy dough forms.

Incorporate Butter:

• Add the cold, cubed butter to the dough and mix on low for 8 to 10 minutes until smooth and elastic.

First Rise (Bulk Fermentation):

• Lightly oil a large bowl and place the dough inside, turning it to coat all sides.

• Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm spot for about 1 hour, until doubled in size.

Shape the Rolls:

• Deflate the risen dough and transfer it to a floured surface.

• Divide the dough into 6 equal pieces, shaping each into a smooth ball by folding the edges into the center.

• Let them rest for 10 minutes under a damp cloth.

Second Rise (Proofing):

• Preheat your oven to 375°F (190°C).

• Shape each ball into an oval (about 6 inches long) and place on a prepared baking sheet.

• Let them rise, covered, for 30 to 45 minutes, or until puffy.

Apply Egg Wash:

• Whisk together egg white and water. Brush the tops of the risen rolls with the egg wash for a golden finish.

Bake:

• Bake in the preheated oven for 15 to 18 minutes, until golden brown.

• Optionally, brush with melted butter for extra softness and flavor after baking.

Cool:

• Remove from the oven and transfer to a wire rack to cool completely before slicing and serving.