Add sugar and yeast to the bowl of a stand mixer fitted with hook attachment or into a large bowl. Pour in warm milk, whisk to combine, then allow to sit for 10 minutes, or until foamy.

Add three and 1/2 cups flour, eggs, sea salt, then mix on low speed for about one to two minutes, or if kneading by hand mix until combined. Add softened butter to the dough, then increase the speed to medium-high. Continue kneading until the dough is smooth and elastic, about 10 minutes. Add up to 1/2 cup additional flour as needed.

Grease a large bowl with cooking spray, transfer the dough to the bowl. Spray the top with additional spray, cover with a kitchen towel. Allow the dough to rise in a warm area for about an hour, or until it doubles in size.

Line a nine-inch baking dish with parchment paper or coat with cooking spray.

Turn the dough out onto a clean surface. Lightly flour if necessary. Cut the dough in half, then into quarters. Each quarter will yield 4 rolls. Once you have 16 pieces, fold the edges of the dough towards the center, then gently roll each into a smooth ball.

Arrange the rolls in the prepared pan, cover again with a kitchen towel, then allow to rise for 30 to 45 minutes.

When ready to bake, preheat the oven to 350 degrees Fahrenheit.

Prepare the sweet crumb topping: add ingredients into a small bowl, mix well until soft crumbs form.

Brush egg on top of the proofed rolls. Coat with sweet crumbs. Bake for 25 to 28 minutes, or until the rolls have puffed up and are golden brown.

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