Combine flour, instant-yeast, and salt in mixer bowl.

Add eggs and milk.

kneading 7 min on speed 1-2. Gradually add sugar over 5 min.

Pound cold butter until pliable but still cold.

Add butter to dough in pieces.

kneading 10-15 min until smooth and elastic. Test with the windowpane-test.

Place in oiled bowl, cover.

Rise 1 hour at room temp with one stretch-and-fold at 30 min.

Refrigerate overnight for a cold-retard.

Divide into 8 pieces (125g each).

Shape into tight balls, seam side down.

Place on parchment-lined sheet.

Cover loosely with oiled plastic wrap.

Proof 2-2.5 hours until puffy and nearly doubled.

Divide dough into 8 pieces (125g each).

Shape into tight balls, tucking edges underneath.

Place seam side down on parchment-lined baking sheet, spacing evenly.

Preheat oven to 350°F (180°C).

Brush with egg wash and add sesame seeds if desired.

Bake 20 min until golden (internal 190°F).

Cool 5 min on pan, then transfer to wire rack.