Salted Butter Rolls

Prepare 200g of water at 27°C. Dissolve 5g of dry yeast in the water and stir.

In a stand mixer bowl, add the yeast water, 50g of whole egg, 300g of bread flour, 100g of cake flour, 12g of skim milk powder, 50g of sugar, and 6g of salt.

Mix on low speed for 1 minute until the ingredients are just combined.

Add 60g of room temperature unsalted butter and mix on low speed for 2 minutes until incorporated.

Increase the speed to medium and knead for 7-8 minutes until the dough becomes smooth and elastic.

Perform a windowpane test to check for proper gluten development. The dough should stretch thin enough to be translucent.

Check the dough temperature, aiming for 25-27°C. Mix on low for 1 more minute to stabilize the gluten.

Form the dough into a ball, place it in a bowl, and cover with plastic wrap.

Let the dough ferment for 70-90 minutes, or until it has doubled in size.

After the first fermentation, test the dough by poking it with a floured finger. The indentation should remain.

Degas the dough and divide it into 12 pieces, each weighing 60g.

Round each piece into a smooth ball.

Cover the dough balls with plastic wrap and let them rest for 20 minutes (bench time).

While the dough rests, cut 120g of cold unsalted butter into 12 sticks (10g each) and keep them refrigerated.

After resting, roll a dough ball into a tadpole shape (about 18cm), then roll it out into a long, thin triangle (about 40cm).

Place a stick of cold butter at the wide end of the dough and roll it up tightly. Pinch the seam to seal.

Place the shaped rolls on a baking sheet and let them proof for a second time until doubled in size (about 60 minutes).

Preheat your oven to 220°C (428°F).

After proofing, spray the rolls with water and sprinkle with pretzel salt.

Bake the rolls at 200°C (392°F) for 12-14 minutes until they are golden brown.

Once baked, immediately brush the hot rolls with melted butter, including the butter that has leaked onto the pan.

Transfer the rolls to a cooling rack.