Day 1:

For the starter:

• Place the starter, water and flour into a stand mixer bowl and whisk to combine
• Cover and leave to activate for 4 hours

For the rolls:

• Add the flour, water, honey, and eggs to the starter and use a dough hook to mix until the dough just comes together
• Cover and leave to rest for 30 minutes
• Sprinkle the salt on top of the dough, add a quarter of the oil and mix with the dough hook until the oil is absorbed
• Continue to do this with the rest of the oil, adding a quarter at a time until the oil is well mixed into the dough
• Knead for 10 minutes then remove the dough from the bowl
• Lightly oil the bowl, tip the dough back into the bowl and lightly oil the top of the dough
• Cover and leave to prove for 4 hours
• Place into the fridge overnight

Day 2:

• Remove the dough from the fridge, bring up to room temperature before turning out onto lightly floured work surface
• Divide into 12 x 80g portions and roll each portion into a tight ball
• Place seam side down and cover with lightly oiled cling wrap
• Set aside for 10 minutes to rest
• Roll each ball into a sausage shape until 20cm long
• Roll into a snail shell shape, tucking the 'tail' underneath
• Once shaped, place onto a floured baking tray
• Cover with the oiled cling wrap and leave to prove for 4 hours
• Preheat the oven to 180° Celsius
• Glaze the top of the dough with milk, sprinkle shichimi togarashi over the top and place into the oven
• Bake for 25 minutes then remove from the oven
• Place the rolls onto a wire rack to cool completely before cutting