1) Combine the warm water, sugar and yeast together in a glass measuring jug and leave the yeast to ferment until foamy, about 5 to 10 minutes. 2) Whisk the flour and salt together in a large bowl. Make a well in the flour, break 1 of the eggs into the well and then add the yolk only of the other egg. Beat the eggs slightly into the flour. 3) Add the yeast mixture to the flour and stir with a wooden spoon until a rough dough forms. Turn the dough out onto a lightly floured surface and knead, adding more flour as needed, until the dough is smooth and elastic. 4) Place the dough in a bowl, cover with a kitchen towel and leave to rest for 10 or 20 minutes. 5) Remove the dough from the bowl, divide it in half and roll each piece into a long 3cm wide rope. Cut the dough into 20 pieces and shape each into a ball. 6) Coat a 23cm glass dish with the melted butter, then toss the dough balls in the butter until coated. Cover with a kitchen towel and leave to sit in a warm place until the dough doubles in size, about 1 hour. 7) Preheat the oven to 200C/Gas 6. Brush the tops of the rolls with the remaining egg and sprinkle with the coarse salt. Bake until golden brown, about 25 to 30 minutes. 8) Allow to cool for about 30 minutes but serve warm. Recipe courtesy of Dave Lieberman