Add active dry yeast and sugar, stirring to combine. Allow to bloom 5 to 10-minutes until active and frothy.

While yeast mixture rests, add salt and bread flour in the bowl of a stand mixer, whisking to combine.

In a small bowl, beat egg and egg yolk together.

Add the yeast mixture and beaten eggs to the dry ingredients. Turn mixer on low speed until combined, scraping down the sides of the bowl as needed.

Once you have a rough dough, add the unsalted butter and increase the speed to medium-low. Knead for 10-minutes until butter is combined and dough begins to pull away from the sides of the bowl and becomes smooth. (The dough will be slightly sticky at this stage).

Turn the dough onto an un-floured work surface, and shape into a ball.

After the first proof, punch the dough down and turn it onto an un-floured work surface.

Divide into 8 equal sized pieces (approximately 80 grams each). Shape into individual balls by folding the edges of the dough onto themselves, and then scooping and dragging across the work surface.

Place the balls on a parchment paper lined baking sheet, and flatten into discs that are approximately 3 to 4-inches wide. Cover with a damp kitchen towel and let proof for 2 additional hours.

Towards the end of the second proof, preheat oven to 375°F and combine the egg wash ingredients in a small bowl.

Uncover the dough, and brush evenly with the egg wash.

Bake for 15 to 20-minutes until golden brown.

Remove from the oven and allow to cool on the tray for 5 to 10-minutes. Transfer to a wire cooling rack and allow to completely cool for approximately 1-hour.

Split with a bread knife and optionally toast with butter until golden brown.