|yield 22 buns|
|1) 1 cup (225g)||whole milk (115F)|
|1) 13g||granulated sugar|
|1) 4 tsp. (12g)||active yeast|
|2) ¾ cup (169g)||whole milk (115F)|
|2) 35g||granulated sugar|
|2) 3 tbsp. (42g)||unsalted butter|
|3) 4 ¼ cup (606g)||bread flour, divided|
|3) 2 tsp.||salt (used ½ tsp.)|
|4) 24 tbsp. (336g)||unsalted butter, cold|
|5) 1||large egg, slightly beaten|
|5) 1 tsp.||cold water|
Combine (3) and set aside.
In sauce pan prepare (1) and set aside for 15 min.
In another sauce pan prepare (2).
In a mixing bowl pour (1) and (2) then add 2 cups flour, mix, then gradually add the rest of the flour. Knead until cohesive dough forms, cover bowl with saran wrap and let dough rest at room temp for 30 minutes.
Prepare butter block (4) and refrigerate.
Shape dough to 10x7x1 inch and refrigerate for 2hrs.
Transfer dough to freezer for 30min, then roll dough out 17x8"
Turn dough 90 degrees and repeat rolling to 24x8 inch and folding into thirds. Wrap tightly with saran wrap and return to freezer for 30min