Combine yeast, water and sugar in a bowl and leave to prove for 10 mins to activate the yeast. Once it starts to bubble, the yeast is activated.
Meanwhile add flour and salt to the KitchenAid stand mixer.
Separately add the eggs, egg yolks, honey and melted butter to a bowl and whisk. Once the proved yeast mixture is activated add to the bowl and whisk.
Turn the KitchenAid stand mixer containing the flour and salt on at a slow speed. Slowly add your activated yeast and mix at speed 2 for 10 mins.
Once combined, it's time to prove the dough. Wipe the bowl down with a spatula so it can prove upwards. Cover tightly with cling film and leave in a warm place to prove for 1 hour.
After proving for 1 hour, knock the dough back slightly, cover with cling film and prove for a further 2 hours in the fridge.
Remove from the fridge and spoon into lined muffin tray moulds, 75g per mould.
Brush top with egg wash and prove uncovered for 40 mins
Add maldon salt to the top
Bake at 175 for 15-17 mins
