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Preheat oven to 350ºF.
In a measuring cup, mix yeast, warm milk and 5 tablespoons of bread flour to create a paste and allow it to set for 10 minutes.
Beat eggs and sugar in a stand mixer.
Pour in the remaining flour in 4 parts on a low speed. Add salt half way through.
Add in soft butter chunks and knead dough for 2 minutes.
Shape dough into a ball and allow it to set for 1 ½ to 2 hours in a warm place.
Punch dough down and form it into small spheres. Allow them to proof for 30 minutes.
Brush rolls with egg wash and bake for 22 minutes or until golden brown.
Remove from oven and cool slightly before icing. Drizzle royal icing over each roll and top with half a maraschino cherry.