In the bowl of your stand mixer, combine the flour, sugar, salt, milk, and fresh yeast. If using dry yeast whisk into the milk first before adding the other ingredients.

Mix the ingredients with the hook attachment on a slow speed for 5 minutes.

Increase the speed to a medium fast setting and mix for another 5 minutes.

Add the softened butter and then continue mixing on medium fast.

Mix until the dough becomes shiny and elastic, and the butter is fully integrated, about 30 minutes.

Cover the dough with plastic wrap and refrigerate it for at least an hour. It needs to be cold all the way through.

After the dough has chilled and firmed up, remove it from the refrigerator.

Cut the dough into 40-45g pieces.

Roll each piece into a ball and place them in one or two oiled casserole or cake pans. Each roll should be about 2cm (¾ in) away from each other.

Cover with a damp cloth or plastic wrap and let the rolls rise in the pans until they double in size. This may take around 1 to 2 hours, depending on the room temperature.

Preheat your oven to 200°C (400°F).

Brush the tops of the rolls with beaten egg before placing them in the oven.

Bake the rolls in the preheated oven until they turn golden brown and have a nice crust, usually about 15 to 20 minutes. IF they are packed really close together this could take longer. Look for an internal temperature of 92C/198F minimum.

As soon as the rolls come out of the oven brush them again with beaten egg for extra softness and shine.