Make the tangzhong starter

• Mix the water, milk and flour together in a small pot until smooth.
• Cook on medium-low heat while stirring constantly until the mixture looks like a very thick slime.
• Pour into a bowl, cover and chill completely before using.

Activate the yeast

• In the bowl of a stand mixer, add the warm milk, sugar and active dry yeast.
• Give it a good stir and let it sit for 5 minutes until the yeast bubbles.

Make the dough

• Add the chilled tangzhong starter and the egg, and mix until smooth.
• Add the flour, sugar and salt and mix for 5 minutes on low speed until a dough forms.
• Add the softened butter and mix on medium-high speed for about 10 more minutes, until the dough passes the window pane test. If it doesn't, keep kneading in the mixer.

First proof

• Shape the dough into a ball and place it in a greased bowl.
• Cover and rest for 1 hour, until doubled in size.

Portion and rest

• Punch the dough down and portion it into 65–70 g pieces.
• Roll each piece into a tight ball, cover and rest for 15 minutes to let the dough relax.

Shape the rolls

• Roll each ball into a cone shape about 6 inches long.
• Using a rolling pin, gently roll it out while stretching and pulling, until about 14–16 inches long.
• Place a 10 g piece of salted butter on top and roll it up into a tight croissant shape.

Second proof

• Grease a baking tray with baking spray and place about 6–8 rolls on it.
• Spray with water and proof until doubled in size.

Bake

• Spray the rolls with more water and sprinkle with pretzel salt.
• Bake at 400°F for 12 minutes, then lower the temperature to 375°F and continue baking for 10 more minutes.
• Brush with melted butter and serve.