| 1 200 g | Cake flour |
| 400 g | Bread flour |
| 900 g | Ice-cold water |
| 200 g | Sugar |
| 40 g | Salt |
| 14 g | Instant dry yeast |
| 100 g | Milk powder |
| 100 g | Cold butter, cut into small pieces |
| 600 g | Cold butter, cut into 40 cubes of 15 g each |
Mix the egg and water together and pour the mixture into a clean spray bottle, or apply it using a pastry brush.
| 1 | Egg |
| ½ cup | Water |
| As needed | Maldon salt or pretzel salt |
Place the cake flour, bread flour, ice-cold water, sugar, salt, instant dry yeast and milk powder into the bowl of a mixer.
Mix on low speed until all the ingredients are combined.
Continue mixing for approximately 10 minutes, until the dough becomes smoother, more elastic and starts pulling away from the sides of the bowl.
Cut the 100 g cold butter into small pieces.
With the mixer running on low speed, add the butter a few pieces at a time.
Continue mixing for another 10 minutes, until the butter is fully incorporated and the dough is smooth, soft, elastic and slightly glossy.
Place the dough into a bowl and cover it with plastic wrap or a lid.
Same-day method: Leave the dough in a warm place for approximately 1½–3 hours, or until doubled in size.
Overnight method: Place the covered dough in the fridge for approximately 8–12 hours.
Cut the 600 g butter block into 15 g cubes and keep them cold until needed.
The butter cubes can be placed in the freezer while the dough is fermenting.
Turn the dough out onto a clean work surface and divide it into 80 g portions.
Roll each portion into a smooth ball and leave them to rest for 5 minutes.
Shape each dough ball into a teardrop, then flatten it into a rounded triangle.
Place one 15 g cube of cold butter onto the broad end of the dough.
Fold the dough over the butter and roll it towards the pointed tip, keeping the seam underneath.
Place the shaped rolls onto lined baking trays, leaving enough space between each roll for expansion.
Mix the egg and water together to make the egg wash.
Lightly spray or brush each roll with the egg wash.
Cover the rolls loosely and leave them to proof in a warm place for approximately 1–2 hours.
The rolls are ready when they are noticeably larger and feel light when gently touched.
Preheat the oven to 170–180°C.
Just before baking, lightly spray or brush the rolls again with egg wash.
Sprinkle each roll with Maldon salt or pretzel salt.
Bake for 15–20 minutes, or until the rolls are deep golden brown with crisp, golden bottoms.
Transfer the baked rolls to a cooling rack and enjoy them warm.