Mix the dough

• In a mixing bowl, combine the bread flour, cake flour, granulated sugar, salt, instant dry yeast, skim milk powder and water.
• Mix on low speed for 1 minute until just combined.
• Add the softened butter and continue mixing on low speed for 2 minutes.

Knead the dough

• Once the butter is fully incorporated, increase to medium speed.
• Knead until the dough is smooth and elastic.

First fermentation

• Transfer the dough to a clean bowl and cover it with plastic wrap.
• Let it rest until doubled.

Prepare the butter filling

• While the dough is fermenting, cut the cold butter into 12 pieces of 15 g.
• Refrigerate until ready to use.

Divide and bench rest

• Divide the dough into 12 portions of about 70 g each.
• Shape each portion into a smooth ball, cover with plastic wrap and let them rest.

Shape the rolls

• Flatten each dough ball into a long teardrop shape.
• Place a piece of cold butter on the top part of the dough and roll down toward the end.
• Keep the seam side down and arrange them on a baking tray.

Proof the rolls

• Cover the rolls and let them rest until puffy.

Top and bake

• Spray the rolls with water and sprinkle sea salt on top.
• Bake at 200 °C until golden brown.

Finish

• Remove from the oven and immediately brush the tops with melted butter.