Salty Butter Buns Sourdough

Salted Butter Buns

Prepare sweet stiff starter:
26g Sourdough starter
80g. Bread flour
33g. Water
13g. Sugar
Mix until no dry flour. Cover & rest until rises triple (7 hrs at room temperature 26°c)

Main Dough :
All sweet stiff starter
225g. Bread flour
105g. Water
12g. Milk powder
54g. Egg
33g. Sugar
4g. Salt
22g. Unsalted butter

*** 6g frozen salted butter for each roll (9 rolls altogether) & dust with flour & chill in the fridge

In a stand mixer with hook attachment, combine all ingredients (except butter) & knead until well incorporated (2-3 mins)
Add butter (2 batches) - knead until smooth and elastic (12 mins on medium speed)
Test for windowpane
Cover & rest in a lightly greased bowl for 2 hrs at room temperature 26°c
Lightly greased the work surface, divide into 9 equal portions & form into short logs
Cover & rest 15 mins
Using a rolling pin to flatten & roll & add the frozen butter as shown in the video
Cover & proof in the tray until double in size; 2.45 hrs - 3 hrs at room temperature 26°c - 27°c (Do finger poke test)
Spray some water on the dough surface & sprinkle some rock salt as decoration
(You can egg wash the roll dough if you like)
Bake at preheated oven & a tray of water for steaming at the bottom of the oven at 200°c for 15 mins (until golden color) (Remove the water tray the last 5 mins of the baking)
Once out of the oven, brush some melted butter on the surface of the rolls
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