Place the dry yeast into a small bowl and add the 2 tablespoons of warm water and mix. Let it stand for 5 minutes or until it begins to bubble.
Mixing using a Planetary Mixer – Add the flour, yeast mixture, salt, eggs, milk, butter, and half the sugar into a mixing bowl and mix using the hook attachment for 5 minutes at slow speed.
Scrap the sides and Increase the speed, continue mixing for two minutes or until you notice the dough starting to develop.
Slowly pour in the remaining sugar and continue to mix for additional 3 minutes or until the dough is fully developed. Sweet dough s should be smooth, shiny with good elasticity. You can also perform the windowpane test to validate the dough is fully developed.
Remove the dough from the mixing machine and place it into a greased large bowl and cover with plastic.
Let the dough bulk ferment for at least 4 hours or until it doubles in size.
Grease a deep round 9-inch/3 inch in height baking pan and set it aside.
Remove the dough from the bowl and pre-shape it round on a lightly dusted working surface. Cover with plastic and rest it 20 minutes
Final Shape – On a light-floured work surface, round the dough into a tight ball shape and place it into the baking pan. Slightly press onto the top to flatten it. Cover with plastic or cloth and proof for about 2 hours or until it almost doubles in size.
If you prefer a smaller size, roll format, divide the dough into 8 equal parts and follow the same makeup steps.
Preheat the oven to 175°C (347°F) about 15 minutes before the dough is fully proofed.
Glaze the top of the dough with egg wash and place it into the middle rack of the oven. Bake for approximately 40-45 minutes or until the tops are golden brown. For smaller rolls bake them for 16-18 minutes.
Remove from the oven and release from the pan.
Cool on a wire rack for at least 30 minutes before serving.