Add lukewarm water to a large bowl. Sprinkle yeast and sugar. Stir slightly and let stand and proof for about 5 minutes.

Stir in milk, oil, salt and eggs.

Add 3 ½ cup (420g) flour to yeast mixture and stir to form a soft dough.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic, about 8 minutes. Add enough of the remaining flour, 1 Tablespoon at a time, to prevent dough from sticking to hands. (Dough will feel tacky.)

Place dough ball into a large bowl, sprayed with non-stick spray—including cover for bowl. Cover and let rise in a warm place for 1 hour or until double in size.

Punch dough down. Divide dough into 4 equal pieces.

Take each piece and pull sides down toward the bottom to create a smooth-top ball. Place the dough, seam side down, on a clean work surface. Place the palm of your hand over top and roll in a circular motion—keeping the seam side down.

Transfer the rolls to a parchment lined baking sheet and let rise for another 45 minutes, or until double in size.

Heat oven to 425° F (218° C). Whisk together egg white and water. Brush over top of rolls.

Bake at 425° F (218° C) for 20-25 minutes until browned and cooked through.

Cool completely on wire rack before cutting into the tops and scooping out bread to make room for soup.