Mix all ingredients except salt and butter into stand mixer. Mix for 5-10 min till a rough dough forms.
Add in salt and butter and knead on slow, then high for the next 20 to 30 min. Stop frequently to turn dough and scrape down the sides. Knead till window pane.
Proof for 1 hour or double in size.
After proofing, pat with palm to degas. Divide into 9 portions of about 55-57g. Roll them round and rest for 15 min.
After resting, press to degas and shape them round again. Place into lined baking tray.
Proof in a closed oven with a cup of hot water for 1 hour.
Bake at 170 deg C for about 20 min.
Ready to eat.
