For the Sponge:

Mix milk, honey, yeast and half of the flour with  half of the water into a loose batter, let rise for 30 minutes.

For the dough:

Mix together sponge with remaining ingredients, knead until good gluten is developed. Let ferment for 2 hours.

After the fermentation divide into 50g rolls and let them proof  for 30 minutes.

Brush with the eggwash and make a deep mark in the middle of each bun.

Bake in a previously pre-heated oven at 180°C for 20 minutes  or until golden brown.