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Combine all dough ingredients except butter in a stand mixer bowl. Mix on low speed for 1-2 minutes until flour is absorbed, then mix on high or medium-high speed for about 10 minutes until soft and smooth.
Add softened butter and mix for a few more minutes until fully combined. Shape dough into a ball, cover, and let rise until nearly doubled, about 1-2 hours.
Divide dough into 15-24 rolls depending on desired size (about 100g each for XL rolls or 65g each for regular rolls). Shape each roll by cupping hands and pulling dough toward you to create a smooth, round ball.
Place buns on parchment-lined baking sheet, cover, and let rise until noticeably puffy, about 1 hour. Preheat oven to 375°F toward the end of rising time.
Make egg wash by mixing 1 egg with milk or cream until smooth. Brush over buns and sprinkle with coarse sea salt if desired.
Bake small buns for 16-18 minutes until golden, or large buns for about 25 minutes until golden or until internal temperature reaches 190°F.