Cost Breakdown

Critical Success Points

• • Kneading should last about 10 minutes and the dough should lightly cling to the bowl walls.
• • The butter must stay very cold during the turns to achieve good lamination.
• • Observe the refrigerator rest times (4 h then 30 min) to prevent the dough from tearing.
• • Moisten the rolls before the second rise to prevent drying.
• • Final glaze with beaten egg just before baking for a beautiful color.

Safety Warnings

• • Handle melted butter carefully to avoid burns.
• • The oven reaches 210 °C: use kitchen gloves.
• • Use a sharp knife to avoid slipping.