In the bowl of your stand mixer fitted with a dough hook, combine bread flour, sugar, yeast, salt, eggs, and the initial amount of milk. Start with the lesser amount of milk and add more as needed to achieve a soft dough consistency. Mix on low speed until the dough starts to pull away from the sides of the bowl, approximately 10-15 minutes.

Gradually incorporate the softened butter, adding a few cubes at a time, and continue kneading on medium speed. The dough should be kneaded for another 10-15 minutes until it passes the window-pane test, indicating it’s properly kneaded.

Shape the dough into a smooth ball and place it in a lightly oiled bowl. Cover the bowl with plastic wrap or a clean kitchen towel.

Place the bowl in the refrigerator and allow the dough to chill for 10-18 hours, or overnight.

After the dough has chilled, remove it from the refrigerator and turn it out onto a lightly floured surface. Divide the dough into portions, either 12 pieces of 60 grams each or 9 pieces of 80 grams each, using a kitchen scale for accuracy.

Shape each piece into a smooth, seamless ball. Arrange the dough balls in a greased or parchment-lined 9x9 inch baking pan. Cover the pan and let the dough rise in a warm area (around 78°F/26°C) for approximately two hours, or until the rolls have doubled in size and appear puffy.

Preheat your oven to 355°F (180°C). Once the rolls have risen, bake them in the preheated oven for 15-20 minutes, or until the tops are golden brown.

As soon as the rolls come out of the oven, brush them with melted butter and sprinkle with flaky salt. Serve the rolls warm for the best experience.