ingredients
300g bread flour
9g milk powder
60g castor sugar
4.5g salt
4.5g yeast
60g eggs (beaten)
160g fresh milk
50g unsalted butter

instructions
- add all the ingredients except butter & beat until the mixture is elastic
- add butter and continue to beat until texture is smooth & elastic (window pane-like)
- put the dough in a mixing bowl & leave it to rest for 45min
- cut the dough into smaller pieces (20 pieces x 60g each)
- shape the dough roughly into balls on the work surface and rest on workbench for 20min




6. flatten each ball out into a tear shape and roll




- arrange neatly onto baking tray, spaced apart
- place butter strips in between rolls randomly
- bake at 165 degrees celcius for 25 min
- once rolls are freshly out of the oven, brush rolls with melted butter



