Preheat oven to: 350 degrees (F)
Combine all ingredients at once in your stand mixer. Run on the slowest speed until it starts to come together and then speed up (to 6 on a Kitchenaid), until the dough forms a ball in the center and pulls away clean from the sides. Tweak the water a little if needed to get here.
Put the dough into a lightly oiled, covered rising bucket and leave it for 2 hours. Let it really puff up.
Deflate the dough. Now is the time to refrigerate overnight if you want to. If you do this, give it at least an hour to move back towards room temperature when you take it out again.
Preheat the oven. Put the dough on a bread board and break into 16 pieces (I do this on a scale ...usually 55g per?)
Butter a cookie sheet or two round 9-inch cake pans. For each piece of dough, roll into a ball. I usually first press the dough into a round disk, and then fold around the perimiter into the center, several revolutions until I form a tiny boule.
Let the rolled dough rise in the pan for another 2 hours. If you're doing it right, the individual rolls should just touch their neighbors.
Optionally brush each on top with an egg wash. Bake in the pre-heated oven for about 25 minutes until medium- to dark-brown on top.