Directions

1. 1

   In the bowl of a stand mixer, combine the cold milk, fresh yeast, and honey. Allow the yeast to soften slightly for about 2 minutes, stirring gently to dissolve.

2. 2

   Add the bread flour to the bowl and mix on low speed until a shaggy dough forms, about 3 minutes. Stop and let rest for 10 minutes (autolyse).

3. 3

   Sprinkle the salt over the dough and resume mixing on low-medium speed. Gradually add the cold butter in small pieces, allowing each addition to fully incorporate before adding more, about 8–10 minutes total. The dough should become smooth, elastic, and slightly tacky.

4. 4

   Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let bulk ferment at room temperature (68–160°F) for about 4 hours, or until roughly doubled in volume. Perform a set of stretch-and-folds every 30 minutes for the first 2 hours.

5. 5

   Turn the dough out onto a lightly floured work surface. Gently degass the dough and divide it into 14 equal pieces (approximately 75 grams each). Round each piece into a smooth ball.

6. 6

   Place the shaped rolls on parchment-lined baking sheets, leaving about 2 inches between each. Cover loosely with plastic wrap and let rest at room temperature for 15–20 minutes.

7. 7

   Prepare the egg wash by beating the large egg with 1 tablespoon of water. Gently brush the top of each roll with the egg wash.

8. 8

   Cover the rolls with plastic wrap again and let proof in the refrigerator for 8–12 hours, or overnight, for enhanced flavor development.

9. 9

   Remove the rolls from the refrigerator 1 hour before baking. Preheat the oven to 425°F (220°C).

10. 10

    Lightly brush the rolls again with egg wash. Bake for 20–25 minutes, until the rolls are golden brown and sound hollow when tapped on the bottom.

11. 11

    Transfer the rolls to a wire rack and cool for at least 15 minutes before serving.