Also from "How to Bake." What can I say? Technique!

Combine the dry ingredients in a large mixing bowl. Stir In the water, yeast, eggs, and butter with a rubber spatula, continuing to stir until the dry ingredients are evenly moistened and the dough is ropy and uneven in appearance. Cover the bowl tightly with plastic wrap and allow the dough to rest for 5 minutes. After the rest, beat the dough vigorously with a rubber spatula or heavy wooden spoon, until the mixture is smooth and elastic. (dough will be soft)

Butter or oil a mixing bowl and transfer the dough to the bowl (you made need a scraper). Turn the dough to coat on all sides with butter or oil. Cover the bowl and let the dough rise at room temperature until dough as doubled in bulk, about one hour.

Turn the risen dough out onto a lightly floured work surface. Press the dough with the palms of your hands to deflate it. Divide the dough in half. Roll each half into a thick cylinder; slice each cylinder into 8 pieces.

Round each piece of dough by gently pressing and rotating your hand over the dough to form a sphere. This will stretch a smooth, even skin around the outside of the sphere. By the time you complete 8 little spheres, the first will have rested long enough to form into whatever roll shape you like. And arrange on pans lined with parchment paper.

Let rise until almost doubled, brush with egg wash and bake in a 400°F oven for about 20 minutes.