• 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.

• Prepare The Eggs – In a small bowl, whisk together 2 whole eggs and 2 egg yolks until completely combined. Weigh out 100 g (6 Tbsp) of the mixture for the dough. Reserve the remaining egg mixture for the egg wash.

• 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 8 equal 100 g pieces and fold each corner into the middle to form a rough ball. Cover and let rest for 15-20 minutes. Flatten each piece into a 4-inch square. Starting from one edge, roll the dough up tightly into a log, pinching the seam closed. Roll gently to extend each log to approximately 6 inches long. Line a 9″ × 13″ baking dish with parchment paper and lightly grease it. Arrange the rolls seam-side down in two rows of four, 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 5-6 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. Slice down the center and fill!