Method
1. Add active dried yeast, salt, sugar and bread flour to a clean stand mixer bowl
2. Whisk together until blended
3. Add egg to a clean medium bowl, whisk briefly and set aside
4. Add milk to a clean saucepan and heat until lukewarm
5. Whisk warm (not too hot!) milk into eggs
6. Pour in eggs to the flour mixture with a steady stream with mixer on low
7. Mix until elastic - 8 min, medium speed
8. Add unsalted butter and mix until smooth - approx 5 min
9. Dust a clean bowl with a little flour, then add dough
10. Let rise until doubled - 1 hr 30 min
11. Add walnuts and fresh sage and knead gently until just combined
12. Form the dough into balls
13. Prepare a clean round pan
14. Arrange brioche in the pan, they should be just touching
15. Let rise - 1 hr
16. Pre-heat oven - 175°C / 350°F
17. Whisk egg and milk together
18. Brush brioche rolls with egg glaze
19. Sprinkle with sea salt
20. Bake until golden brown - 20 min, 175°C / 350°F
21. Let cool onto cooling rack