In the bowl of a stand mixer measure out the yeast and set aside.

In a small saucepan, measure out the sugar, butter and water. Warm slowly and stir over low heat until the sugar has dissolved, the butter has melted and the mixture reaches 115 degrees F. Pour this mixture over the yeast, then add 200 grams of flour on top. Stir with a wooden spoon to combine then beat on high for 3 minutes using the stand mixer fitted with the dough hook.

Add the remaining 200 grams of flour and the sea salt. Mix on low speed for 12 minutes or until the dough balls together around the dough hook, doesn't stick to the sides of the bowl anymore and passes the window pane test (see note 1). Cover the bowl with a clean tea towel and allow to rise for 30 minutes or until doubled, puffy and full of air.

Lightly flour a work surface and scrape the dough out of the bowl in one piece. Lightly flour the top of the dough and then flatten it with your hands. Using a dough scraper, divide the dough into 6 equal pieces (for large hamburger sized rolls, approximately 123 grams of dough each) or 8 equal pieces (for smaller, dinner rolls).

Flatten one piece of dough into a rectangle. Fold the bottom up to reach the top, then fold each side into the middle, one over the other. Roll the dough over so the seams are facing down. Continue this shaping for each piece of dough. Lightly dust the tops of each piece with flour, cover with the tea towel and allow to rest for 10 minutes. Line a large baking sheet with parchment paper and set aside.

Lightly flour a work surface again. One at a time, take each piece of dough and roll it over so the top is now facing down. Flatten with your hand and imagine it like a clock, tugging pieces of dough from the outer edge of each section into the center to tighten it. Turn the dough over so the seams face down. Cup your hand over the dough, press down gently and rotate quickly in circles to create a tightened, smooth ball of dough. Place it on the parchment lined baking sheet and repeat shaping for each piece of dough (see note 2). Lightly dust the top of each with flour and gently flatten them with the palm of your hand (flattening here is optional, but encouraged if you want wider rolls for hamburgers, etc). Cover with the tea towel. Allow to rise for 30 minutes or until nearly doubled. Preheat the oven to 350 degrees F.

Brush the top of each roll with milk then sprinkle with sesame and/or poppy seeds (seeds are optional). Bake for 30 minutes or until golden brown. Remove and allow the rolls to cool on the pan for about 10 minutes before moving them to a cooling rack.