The last couple of times I've made these, I made a couple more tweaks as follows. The tweaks made the crumb softer and finer, and the bread also stayed fresher for a day or so longer.
3-3/8 cups (450 g) (16 oz) strong white flour
3 fl oz lukewarm water
1/2 cup (4 fl oz) lukewarm whoke milk
1 tsp sugar
3 Tbsp (25 g) (1 oz) butter, very soft or melted
2 eggs
2 tsp (7 g) dried yeast
1-1/2 tsp (9 g) salt (apparently salt is heavier than yeast because I measured twice)
Also, I broke up the eggs, and then saved around a tablespoon, then added about a tablespoon of water, mixed, and used that for an egg wash after I shaped the dough (before rising again).
This is an excellent, moderately quick recipe for a small batch if dinner rolls, slider buns, sandwich rolls, etc.
