Make the dough

• Combine all the dough ingredients except the butter in the bowl of a stand mixer.
• Mix on low speed until the flour is absorbed, then on high speed until the dough is soft and smooth and nearly passes the windowpane test.
• Add the softened butter and mix until fully combined, smooth, strong and slightly shiny.

First rise

• Shape the dough into a ball in the mixing bowl and cover.
• Let rise until nearly doubled in size.

Shape the rolls

• Gently deflate the dough and divide it into 15 large or 24 regular pieces.
• Shape each piece into a ball, cupping your hands and pulling the dough towards you to tighten the outer layer.
• Place the buns on a lightly greased or parchment-lined baking sheet.

Second proof

• Cover the buns and let rise until noticeably puffy.
• Toward the end of the rising time, preheat the oven to 190 °C.

Make the egg wash

• Mix the egg with a splash of milk or cream until you have one cohesive liquid.
• Brush over the buns and sprinkle with coarse sea salt if desired.

Bake the buns

• Bake small buns for 16 to 18 minutes, or large buns for about 25 minutes, until golden.
• The middle of a roll should read 88 °C on a thermometer.

Finish and serve

• Brush the hot rolls with melted butter or rub a cold stick of butter over the top.
• Serve with whipped honey butter.