Activate the yeast

• Pour the lukewarm milk, lukewarm water, yeast and sugar into a large bowl.
• Mix well and let it stand.

Make the dough

• Add the flour and salt.
• Knead for 5 minutes.
• Add the softened butter and knead until the dough is smooth and elastic.

Let the dough rise

• Cover the bowl and let the dough rise in a warm place until it has doubled in size.

Divide and shape the balls

• Punch down the dough and divide it into 13 equal pieces of about 80 g each.
• Shape each piece into a ball.

Roll out the dough

• Roll one ball flat with a rolling pin.
• Roll the dough tightly into a log and seal the seam well.
• Roll it back and forth briefly, then roll it flat again from a wider base towards a point.

Enclose the butter

• Cut the cold butter into blocks of about 15 g each.
• Place a block of butter at the wider end of the rolled-out dough and roll it up tightly so the butter is fully enclosed, forming a croissant-like shape.

Second rise

• Place the rolls on a baking tray lined with baking paper.
• Brush with water and sprinkle with salt.
• Let rise until the rolls have doubled in size.

Bake

• Bake the rolls in a preheated oven at 200°C (390°F) until beautifully golden brown.
• Let cool.

Finish

• Brush the cooled rolls with melted butter for a glossy finish.