Combine bread flour in a bowl, create three wells, and add yeast, sugar, and salt separately. Coat each ingredient, then add egg and milk to start kneading. Adjust milk quantity based on dough consistency.

Once the dough comes together, add butter and knead for 10-15 minutes until smooth.

Test the dough by stretching a small piece; if it stretches thinly without tearing, it's ready.

Shape the dough into a ball, cover with plastic wrap or cloth, and let it rise in a warm place for the first proofing.

Once the dough has doubled to 2.5 times its size, divide into 8 equal portions and shape into balls. Let rest for 20 minutes.

Shape each dough ball into a teardrop shape, then roll out with a rolling pin.

Roll the dough from the wide end to the narrow end to form rolls. Place on a baking tray lined with parchment paper.

Let the shaped rolls proof for 30 minutes for the second rise.

Brush the rolls with egg wash for a golden finish.

Bake at 180°C for 10 minutes. For mini ovens, place on the lower rack and adjust top heat to 180°C and bottom heat to 190°C.