Preheat oven to 180 degrees Celsius
Combine bread flour and salt. Mix and set a side.
In a saucepan combine milk, butter and brown sugar. Set heat to low setting until the butter melts. Stir from time to time. Remove the pan from heat and cool until lukewarm.
Add yeast and mix. Set a side for 15 minutes.
Transfer yeast mixture in your mixing bowl. Add eggs and mix until incorporated.
Add the dry ingredients into the mixing bowl. Mix using your stand mixer with dough hook attachment. Mix for 12 minutes.
Transfer dough onto a lightly floured surface. Knead for additional 3 minutes. Wipe the inside of your mixing bowl with oil. Place dough and lightly grease the surface of your dough. Cover with a kitchen towel and proof for 1 hour.
Lightly punch the dough to release air. Transfer the dough on a floured surface. Cut and weigh the dough to 40 grams. Shape each cut dough into a ball and lightly flatten to 1 inch thick. Place the shaped doughs on a baking tray. Cover and proof for another 30 minutes.
Place 2 cups of hot water in a baking tray and place it at the lowest rack of your oven.
Bake the dough for 11 to 12 minutes. Place on a wire rack to cool.