Combine all the ingredients in the bowl of a mixer. (Don’t forget the egg! If you watch the corresponding stream to this I totally forgot it…whoops).

Mix on low speed with a dough hook for 9 minutes.

Transfer dough to a oiled bowl, cover with a dish towel or Saran Wrap and proof in a warm spot until doubled in size.

Portion the dough into 60g pieces. Shape each dough ball by rolling it with a cupped palm. Place each dough piece about an inch away from each other.

Cover and let proof until doubled.

Preheat your oven to 350 or 325 with convection.

Brush your proofed rolls with egg wash and top with Malden salt or other toppings.

Bake at 350 for 20-30 minutes or until golden brown.

Eat!

If making ahead of time, freeze in an airtight vessel and rewarm at 350 in a dish covered with foil.