In a mixing bowl, combine warm whole milk, sugar, and active dry yeast. Stir gently and allow to bloom for about 5 to 10 minutes.

Combine bread flour and fine sea salt in the stand mixer bowl. Mix until well blended.

Pour the yeast mixture into the dry ingredients and add beaten eggs. Mix on low speed until a shaggy dough forms.

Gradually add cold cubed unsalted butter to the shaggy dough, kneading on medium speed until smooth and elastic.

Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for about 1 hour, until doubled in size.

Gently punch down the risen dough. Divide into 6 pieces, shape into logs, and place seam-side down on a baking tray.

Cover the shaped rolls with a damp cloth and let rise for an additional 30 minutes.

Preheat your oven to 400°F (200°C). Create the egg wash by combining egg white and water.

Brush the rolls with egg wash and score each roll with a sharp knife. Bake for 15 minutes or until golden brown.

Remove from oven and transfer to a wire rack to cool completely before slicing.