To make the dough: Combine all dough ingredients except for the butter in the bowl of a stand mixer. Mix on low speed for a minute or two until the flour is all absorbed, then mix on high or medium high speed for about 10 minutes until you have a soft, smooth dough that is close to passing the windowpane test. At this point you can add the softened butter and mix for a few more minutes until all combined. The dough should be smooth, strong, and slightly shiny. Shape it into a ball in the mixing bowl and cover. Let rise until it's nearly doubled in size, about 1 1/2 to 2 hours
To shape the rolls:
Divide dough into 24 rolls depending on the size you want. For a standard size, use approximately 65g each (this will make 24 rolls). Shape each roll. To smooth it out, cup your hands and pull the dough ball towards you to tighten the outer layer & create a smooth, round ball. Place the dough balls on a silicone mat-lined baking sheet. Cover & let rise until noticeably puffy, about 1 1/2 hours. Proof the rolls in a warm location - place in the oven with the light on to help them rise if your house is cold.
Toward the end of rising, preheat oven to 375F & make an egg wash to add an extra golden shine to the tops of the rolls. Mix one egg w/ a splash of milk or cream until you have a smooth liquid, then brush over the buns before baking.
Bake for about 18-20 minutes, until tops are golden. The center of the roll should be at 190F on a thermometer.
Notes
Makes 24 regular size rolls. We recommend using a silicone mat to line you baking sheet. Here is a link to our Favorite Everyday Kitchen Items including the ones we use: https://shookhillsecret.com/everyday-kitchen-items/