Making Salt Butter Rolls

In a mixer, combine bread flour, sugar, dry yeast, and water to make the pre-fermented dough. Mix on low speed for 2 minutes and middle speed for 8 minutes until 80% gluten formation is achieved.

Ferment the pre-fermented dough at room temperature for 30 minutes, or at a low temperature (4-10°C) for 12 hours (reduce yeast to 3g for low-temp). The dough is ready when it has risen 1.5 times its original volume.

In a new bowl, measure and combine all the main dough ingredients except for the butter.

Add the fermented pre-dough to the main dough ingredients. Mix on low speed for 3 minutes and medium speed for 2 minutes.

Add the butter and mix on medium speed for 8 minutes until the dough is smooth and the gluten is fully developed.

Let the dough ferment for the first time for 1 hour at 24-30°C with 78% humidity.

Degas the dough, divide it into 80g pieces, and let them rest at room temperature for 10-15 minutes.

Round the dough pieces to remove old bubbles and create new ones to enhance the flavor.

Cut the filling butter into 15g pieces and store them in the freezer until needed.

Shape the rounded dough into a water droplet shape and let it rest for 10 minutes.

Take a rested dough piece, and based on the 1/2 center, push up the top and bottom to roll it out into a long triangle.

Place a piece of frozen filling butter on the wide end of the dough and roll it up tightly. Ensure the seam is at the bottom.

Place the shaped rolls on a baking tray and let them go through a second fermentation for 1 to 1.5 hours at 24-30°C and 78% humidity until they have more than doubled in size.

Spray the surface of the dough with enough water to create a crispy texture.

Sprinkle baking salt on top of the moist dough.

Bake in a preheated oven. Convection: 180°C for 15-20 minutes. Deck oven: 200°C top heat, 170°C bottom heat for 15-20 minutes.

Once baked, take the bread out of the oven and immediately brush with pre-melted butter.