In a medium sized bowl, add the warm milk, sugar, and yeast. Let bloom for 5 to 10-minutes until frothy.

As the yeast mixture blooms, combine the bread flour and salt in the bowl of a stand mixer.

Add the yeast mixture and beaten eggs to the flour and salt. Knead on low speed for 3 to 5-minutes until a shaggy dough forms, scraping down the sides of the bowl with a spatula as needed.

Add in the cold, cubed butter, and knead for an additional 8-10 minutes until butter is fully incorporated and the dough is smooth. (The dough ball should weigh approximately 880g at this point).

Turn the dough out onto a lightly floured work surface, and roll into a tight ball.

Lightly grease a large bowl, turning the dough ball to coat and cover. Cover and let rest for 1-hour, or until doubled in size.

Turn the dough out onto a lightly floured work surface, and punch the dough down. Divide into six equal pieces (approximately 140g each) and roll into individual dough balls.

Using a rolling pin, roll each dough ball into a rectangle that is approximately 9 inches wide by 5inches tall. The dough should be between ¼ to ½-inch thick. Starting with the long side, tightly roll the dough into a log shape. Pinch the end seams together until they are smooth. Place seam side down on a baking sheet lined with parchment paper.

Cover the rolls with a damp kitchen cloth, or a second baking sheet, and let rise for an additional 30 minutes.

While the dough is proofing, preheat the oven to 400°F.

Mix the egg white and water in a small bowl and gently brush over the rolls.

Using a lame, razor blade, or sharp kitchen knife, score the dough ¼ deep in three spots.

Bake for 15 minutes until golden brown, or they register 195 - 200°F internally on an instant-read thermometer. (Add 1 - 3 minutes if needed). Remove from oven and transfer to a wire rack. Allow them to cool completely before slicing.