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Add all dry ingredients into a mixer bowl and combine well
Add egg and water, do not add butter yet
Place bowl on stand mixer and mix on low speed until combined
Increase speed by one level and knead for 12 minutes
Rest dough for about 10 minutes, then turn mixer back on and add butter
Increase speed and knead for 4 minutes
Increase speed one last time and knead another 4 minutes
Dough should be smooth and pass the windowpane test
Do a coil fold and transfer dough to a lightly oiled bowl
Cover and let rise until doubled in size
Divide into 125g-130g portions to make about 6 rolls
Shape each portion into a triangle and gently roll, pressing lightly to trap gas
Seal seams and gently roll the ends
Spray dough with water
Proof in oven with light on and a pan of hot water underneath for 1 to 1.5 hours or until doubled
Preheat oven and baking pan to 450°F and prepare hot water for steam
Score the dough and spray with water until glistening
Bake for 10 minutes with steam
Remove steam pan, reduce heat to 350°F and bake another 6 to 8 minutes
Brush butter on the bread during the last 2 to 3 minutes if desired
Let cool until you hear the crackly crust