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In a large bowl, whisk together the flour and salt.
In another bowl, whisk together the milk, yeast and sugar.
Make a well in the flour and add the liquid ingredients. Stir this together until a dough starts to form, then add the butter and begin to knead on the table.
Knead for about 15-20 minutes, or until smooth and elastic. Alternatively, mix for about 10 minutes in a stand mixer with a dough hook.
Cover with plastic wrap and let rise for about an hour or until the dough has doubled in size.
Preheat your oven to 200° C / 400° F / gas mark 6.
Split the dough into 120 g pieces and roll into eight buns.
Place on your baking sheet and let rest for about 20 minutes.
Using a pair of sharp scissors, cut out Swiss crosses on top.
Whisk together the egg and salt, then brush the dough.
Bake for about 20 minutes. The Weggli are fully baked when you tap their bottoms and they sound hollow.