Stir eggs and flour together, then add sugar and salt. Mix well and add the yeast. Add the butter little by little and mix in mixer for 15 minutes at low speed. Put the dough in a bowl, cover with film and allow to rest overnight in the refrigerator.
Beat down the dough and weigh out pieces of 40g each. Shape into rolls and put into a lightly greased puff dumpling pan. Cover with film and leave to rise in a warm place for 3 hours. Bake at 160°C for 12 minutes.
