Combine the Water and Milk. Gently heat the liquids to 95 degrees Fahrenheit (i.e. barely warm to touch). Stir in the yeast. Transfer the wet ingredients to a mixer fitted with a dough hook. Add the Eggs and soft Butter followed by the Bread Flour, Sugar and Salt.
Start mixing the dough on low speed until the ingredients are mostly combined. Increase the speed to medium and knead the dough until it is well-combined and begins to appear smooth - about 5 minutes.
Stop the mixer and scrape down the dough hook and the sides of the bowl. At this point the ingredients should be very well combined; however, the gluten structure will require further development. Continue kneading the dough on high speed until the gluten structure is fully developed - about 5 minutes.
Transfer the dough to an oiled bowl or proofing container. Cover the dough and let it proof until doubled in size - about 45-60 minutes.
Turn/fold the dough (i.e. "punch" it down to degas) and proof it for a second time until doubled in size - about 30 minutes.
Preheat the oven to 375 degrees Fahrenheit.
Turn/fold the dough a second time. Portion the dough into 50g pieces. Form individual rolls (i.e. roll each piece with a cupped hand in a tight circle to form a smooth ball of dough). Place the rolls on a parchment lined sheet tray and cover it with a non-stick spray coated piece of plastic wrap. Let the rolls rest for the final proof - about 20 - 30 minutes.
Lightly egg wash the rolls and sprinkle them with coarse salt. Bake the rolls until golden brown - about 15-20 minutes. The internal temperature should reach 190 degrees Fahrenheit.
Allow the rolls to cool for a couple of minutes, then transfer them to a cooling rack and allow them to cool for at least 5 minutes before serving.
Storage: The rolls can be stored for several days in an air tight container. Allow the rolls to cool completely before wrapping. The rolls can also be stored in the freezer for several months wrapped in plastic wrap. To reheat the rolls, remove them from the freezer and allow them to temper. Reheat the rolls on a parchment lined sheet tray in a 350 degree Fahrenheit oven for 5-10 minutes.