Instructions

• Combine the dry ingredients (bread flour, salt, instant yeast, and white sugar) in a large mixing bowl.
• In a separate bowl, beat the egg into the whole milk until blended.
• Add the milk-and-egg mixture to the dry ingredients. Add the cold water and mix until the dough ingredients are evenly hydrated (if needed, add the water gradually so the dough comes together).
• If using a mixer or stand mixer: start with the lyre/flat beater (or paddle) on low speed (speed 2) and mix for 3 minutes to incorporate. Switch to the dough hook and knead on medium-low (speed 2) for 5 minutes. Cover the bowl with a cloth and let the dough rest 3 minutes. Add the butter (100 g) and knead on medium-low (speed 2) for 5 minutes, until the dough is smooth and elastic.
• If kneading by hand: turn the dough onto a lightly floured work surface and knead until well incorporated and the dough feels smooth and silky (this may take up to 10 minutes). You may knead 5 minutes, cover and rest 5 minutes, then continue. When the dough is firm and no longer sticky, add the butter in pieces and knead until smooth and silky again, about 5–8 minutes.
• Shape the dough into a ball. Cover it with a cloth and let it rise in a cool, draft-free place until it doubles in size (about 30–90 minutes; times vary).
• Turn the risen dough onto a lightly floured surface and shape it into a rectangle. Place the rectangle on a tray, cover with plastic wrap, and refrigerate for 10 minutes.
• Remove the dough from the refrigerator. With a rolling pin, roll the dough into a rectangle about 1/4 inch (5 mm) thick. Fold the dough over itself, rotate it 90°, roll again, and fold again. Repeat this roll-and-fold sequence 2–3 more times (total 3–4 folds).
• Divide the dough into 10 equal portions (weigh portions if you want exact sizes).
• To make round loaves: flatten each portion and pull the edges toward the center to form a tight ball; place the seam side down and cup your hand around the dough to roll it into a smooth surface. To make elongated buns: flatten each portion into a rectangle and roll from the top edge to the bottom edge, pressing the seam to seal.
• Place the shaped buns on a baking tray with a small space between them. Cover with a clean towel and let them proof until doubled in size, about 20–45 minutes.
• When the buns are nearly doubled, preheat a conventional oven to 350°F (180°C).
• Once the loaves have doubled, bake in the preheated oven until golden brown, about 18–22 minutes.
• Remove the bread from the oven and cool for a few minutes on a rack.
• Serve warm. Store covered with a clean cloth to serve within a few hours, or refrigerate and reheat in a toaster to serve the next day.