Make the dough

• Combine the bread flour, sugar, salt and instant yeast in a mixing bowl.
• Add the lukewarm milk and mix into a shaggy dough.
• Knead in the softened butter until the dough is smooth and elastic.

First rise

• Cover the dough and let it rise until doubled in size.

Shape the rolls

• Divide the dough into 6 equal pieces and roll each into a ball.
• Rest the balls, then roll each into a teardrop shape.
• Place a stick of cold French butter at the wide end and roll up tightly, pinching the seam.

Second rise

• Place the rolls seam-side down on a lined baking tray and let them proof until puffy.

Bake

• Brush the rolls with a little milk or water and sprinkle with flaky sea salt.
• Bake in a preheated oven at 200 °C until golden, a few minutes less than usual for a softer crumb.

Cool and serve

• Transfer the rolls to a rack and let them cool slightly before serving.