Recipe Index

Serving count not stated for this recipe, so quantities are shown as written.

Ingredients

• 10.5 oz bread flour
• 1.75 oz whole wheat flour
• 2 oz cake flour
• 0.5 oz sugar
• 0.2 oz dry yeast
• 0.2 oz salt
• 3.5 oz milk
• 5.5 oz water
• 0.5 oz unsalted butter
• Other: 2.75 oz unsalted butter
• Other: pearl salt, a little

Method

1. Combine the bread flour, whole wheat flour, cake flour, sugar, dry yeast, salt, milk, water and the softened dough butter in a mixing bowl.
2. Mix at low speed until no dry flour shows.
3. Knead at medium speed for 10 minutes, until the dough is smooth and elastic.
4. Round the dough, set it in a bowl, cover with wrap, and proof at room temperature for about 1 hour.
5. Divide the proofed dough into ten pieces.
6. Round each piece and rest them for 15 minutes as a bench proof.
7. Roll one end of each piece out by hand so it tapers into a long teardrop.
8. Roll each teardrop out with a rolling pin into a long triangle.
9. Lay a baton of the filling butter — the butter cut beforehand into long pieces of about 1/4 oz each — across the wide end and roll up, pinching both sides so the butter cannot leak during proofing.
10. Arrange the rolls on an oven pan with space between them and proof for 40 to 45 minutes.
11. Spray the tops generously with water from a spray bottle.
12. Scatter pearl salt over each roll.
13. Bake for 15 minutes in an oven preheated to 400°F, until the crusts are crisp and deep golden.

Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).