shiopan

add 3 cup 1 tablespoon bread flour, 1 cup cake flour, ~2 tablespoon sugar, ~1 3/4 teaspoon salt, 1/4 cup milk powder, ~2 1/4 teaspoon instant yeast, and 1 1/2 cup cold water into the bowl of the stand mixer with a dough hook attachment

set stand mixer to low speed (2) and let it run for ~2 minutes or until the ingredients are bound together

add 3 tablespoon butter

set stand mixer to medium speed (4-6) and let it run for ~18 minutes or until it passes the windowpane test

roll dough into smooth ball

transfer dough back into the stand mixer bowl, cover with plastic wrap, and let the dough rise at room temperature for ~1 hour or until it has at least doubled in size

cut out 12 1 tablespoon chunks of butter

punch dough

divide dough into 12 equal pieces

roll each piece into a smooth ball

let it rest for ~15 minutes

for each piece:

• roll into long teardrop shape
• flatten and stretch with a rolling pin so the wide end is as wide as the width of the butter chunk
• place a butter chunk at the wide end
• tightly roll into narrow end
• place roll on tray seam-side down

cover baking sheet with plastic wrap and let the rolls rise at room temperature for ~15 minutes or until it has at least doubled in size

spray rolls lightly with water and sprinkle pretzel salt on top

preheat the oven to 450°f

lower the oven to 400°f

spray rolls with ~20 pumps water

bake for ~18 minutes or until almost golden brown

use melted butter on tray and brush tops of rolls