From “Golden” by Itamar Srulovich & Sarit Packer

Make the night before, place rolling board and pin. in fridge along with it…

• 5 tablespoons/70 grams unsalted butter, cubed and at room temperature, more for greasing pan
• 1 ½ teaspoons/5 grams active dry yeast
• 1 large egg
• 2 ½ tablespoons/30 grams granulated sugar
• ⅓ cup/80 milliliters whole milk, more if needed
• 2 ⅓ cups/300 grams bread flour
•  Pinch of kosher salt

Make the dough: Place butter, yeast, egg, sugar and milk in bowl of a stand mixer fitted with a dough hook, or a large bowl if working by hand. Mixing on low speed or stirring with a wooden spoon, add flour and salt. If mixture looks dry, drizzle in another tablespoon or so of milk. Beat for 2 to 3 minutes in mixer, or 5 to 6 minutes by hand, until you get a soft but not sticky dough. Don’t worry if you still have some whole flecks of butter running through the dough; they will make your final bun quite light. Cover bowl in plastic wrap and chill for at least 2 hours and up to 12.