I teach how to make these rolls in my cooking classes.

When sliced and toasted, they're perfect with a foie gras terrine.

1. In a bread mixer, combine all the ingredients except the eggs, or knead by hand.
2. Form into even little balls; make an incision on the tops with a sharp knife;
3. mix the two eggs well and brush onto the tops of the rolls;
4. cover with a clean cloth and let rise, sprinkling with water regularly to prevent the formation of a crust;
5. bake in a very hot (240° C / 500° F) oven for 15 minutes.