• Mix Preferment – Combine all of the preferment ingredients in a bowl and mix until fully incorporated. Cover and let rest at room temperature (70–75°F / 21–24°C) for about 16 hours, or until bubbly and active.
• Scald The Milk – In a small saucepan, heat the milk over medium heat until it reaches 180°F/82°C. Pour into a heat safe dish and let cool to room temperature.

• Mix The Dough – When the preferment is ready and the milk has cooled, add all the dough ingredients except the butter to the bowl of a stand mixer.
  • Mix on speed 1 for 2 minutes until everything is combined.
  • Increase to speed 3 and mix for 5 minutes.
  • Increase to speed 5 and mix for 2 minutes.

Reduce the mixer speed to speed 2 and add the room temperature butter 1 Tbsp at a time, allowing each addition to fully incorporate before adding the next. This should take 8-10 minutes.

Once the butter has been incorporated:

• Mix on speed 4 for 5 minutes.
• Finish on speed 6 for 3-5 minutes, or until the dough is smooth, elastic, and passes the windowpane test.*

• Bulk Ferment – Transfer the dough in a lightly oiled bowl or container with room to expand. Cover and let ferment in a warm place for 5-6 hours, until the dough has increased to just under double in volume. Refrigerator overnight.

• Shape – The next morning, gently deflate the dough and turn out onto a lightly floured work surface. Divide the dough into 12 equal 85 g pieces. Gently roll each piece of dough into a ball, line a 9″ × 13″ baking dish with parchment paper and lightly grease it, and arrange the rolls seam-side down in four rows of three, leaving a small amount of space between each roll for expansion.

• Proof – Cover and let proof in a warm area of the house for about 5 hours or until the rolls are noticeably puffy and have expanded enough to touch each other. To check for readiness, lightly flour a fingertip and gently press the side of a roll. The indentation should slowly spring back but remain slightly visible. If it springs back immediately, continue proofing.

• Bake – About 1 hour before you are ready to bake, preheat the oven to 350°F/176°C. Whisk together the egg wash ingredients and gently brush the tops of the rolls. Place them in the oven for 15-25 minutes, until the tops are golden brown and the internal temperature reaches 200°F/93°C. Allow the rolls to cool in the pan for 5–10 minutes before transferring them to a wire rack to cool completely. Enjoy warm with butter!