Ingredients

1. 500g Les Moulins farine blanche
2. 10g Salt
3. 10g Baker's Yeast
4. 175ml Milk
5. 150g Unsalted Butter
6. 60g Sugar
7. 3 Whole Eggs
8. 25g bread Improver

Preparation

1. Mix all the ingredients except the butter and knead until the dough pulls away from the edges (about ten minutes). Then, add the butter cut into small pieces and continue kneading until the dough becomes smooth.
2. Let the dough rest for two hours in the refrigerator.
3. Form about 15 balls and let them relax for 15 minutes in the refrigerator.
4. Shape the dough into the desired form and let it rest for an hour before brushing with egg wash.
5. Wait for half an hour before baking at 200-210°C for 10 to 12 minutes.