No Knead Salted Butter Roll Bread

In a large bowl, combine warm water and milk.

Add instant dry yeast and mix well.

Add sugar and salt, and dissolve them in the mixture.

Add melted butter and bread flour.

Mix evenly until no flour is visible, then knead briefly in the bowl.

Cover the dough and let it rest for 50 minutes.

After 50 minutes, fold the dough to develop gluten.

Cover the dough again and let it ferment for 55 minutes at room temperature.

Take the fermented dough out and divide it into 6 equal pieces (about 70g each).

Round each piece of dough into a ball and let them rest for 20 minutes, covered.

Pre-shape the dough balls into a teardrop shape and rest for another 30 minutes, covered.

Roll out the pre-shaped dough into a long, thin strip.

Place a 10g stick of cold butter at the wide end of the dough and roll it up tightly to form a croissant shape.

Place the shaped rolls on a baking sheet and let them proof for 1 hour and 30 minutes at room temperature, covered.

After proofing, spray the surface of the dough with water.

Sprinkle pearl salt on top of the rolls.

Bake in a preheated oven at 200°C (392°F) for 15 minutes.

Once baked, immediately brush the hot rolls with melted butter.