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1. Warm the whole milk until just lukewarm (about 35–38°C / 95–100°F — it should feel barely warm to the touch, not hot). In a large bowl, combine the bread flour, instant yeast, granulated sugar, and fine sea salt, whisking briefly to distribute evenly.
300 g Bread flour,
1 tsp Instant yeast,
2 tbsp Granulated sugar,
1 tsp Fine sea salt
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2. Add the warm whole milk and the egg to the dry ingredients. Mix with a wooden spoon or your hand until a shaggy dough forms, then turn out onto a clean work surface and knead for 8–10 minutes until the dough is smooth and starts to become elastic.
0.8 cup Whole milk,
1 piece Egg
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3. Flatten the dough and add the softened unsalted butter in small pieces. Continue kneading for another 7–8 minutes, working the butter fully into the dough until it is smooth, supple, and passes the windowpane test (a small piece stretched thin should go translucent without tearing). Form into a ball.
30 g Unsalted butter
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4. Place the dough in a lightly greased bowl, cover with plastic wrap or a damp cloth, and let it rise at room temperature (around 25–27°C / 77–80°F) for 1 to 1.5 hours, until roughly doubled in size. To test readiness, poke the dough with a floured finger — it should spring back slowly and only partway.
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5. While the dough rises, divide the salted butter into 8 equal portions (about 10g each) and roll each into a small log about 4 cm long. Freeze the butter logs for 20 minutes so they hold their shape during shaping.
80 g Salted butter
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6. Once doubled, gently punch down the dough and divide into 8 equal pieces (about 70–75g each). Working one piece at a time, roll each into a thin oval or teardrop shape about 15 cm long. Place a frozen butter log at the wide end, then roll the dough tightly around it toward the narrow tip, keeping the seam underneath. Pinch the ends gently to seal in the butter.
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7. Arrange the shaped rolls seam-side down on a parchment-lined baking sheet, spacing them at least 5 cm apart. Cover loosely with plastic wrap and let proof for 45–60 minutes at room temperature until noticeably puffed. Meanwhile, preheat the oven to 200°C (390°F).
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8. Whisk together the egg yolk and milk to make an egg wash. Gently brush each roll with the egg wash, being careful not to deflate them. Sprinkle the tops with flaky sea salt.
1 tsp Flaky sea salt,
1 piece Egg yolk,
1 tbsp Milk (for egg wash)
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9. Bake at 200°C (390°F) for 13–16 minutes until deeply golden brown. The butter inside will melt and create a rich, savory, puddle-like center. Remove from the oven and let cool on a wire rack for at least 5 minutes before serving — the rolls are best eaten warm while the butter center is still melty.
By mansi
