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.