Salt bread (shiopan)

Put the bread flour, cake flour, sugar, salt, instant yeast, soft butter and whole milk in the mixer bowl.

Mix with the dough hook five minutes on low to incorporate, pushing down dough that climbs the hook.

Rest 10 minutes so the flour hydrates and gluten starts developing.

Mix 10 minutes on medium until the dough cleans the bottom of the bowl and windowpanes.

Round the dough into a lightly sprayed container, cover and rise 70 to 90 minutes until marshmallowy.

Divide into seven 80-gram pieces, cutting into rectangles and tugging them into even triangles without adding tension; cover and rest 15 minutes.

Roll each triangle out long with a taper, up to 16 inches, resting any that snap back and returning for a second pass; keep the dough covered.

Set a 24 g butter brick at the wide end and roll up, keeping the dough centered like a croissant, and tuck the tail under.

Proof covered at least one hour, up to two or more if it is cold, until puffy and the poke holds slightly.

Toward the end of proofing preheat the oven to 400.

Proof at a moderate ambient temperature, about 75F, up to 80F at most, so the butter does not melt out (butter melts at 85).

Spritz the rolls with water for a crisper crust and sprinkle with coarse salt.

Bake to full color; brush the rolls with the melted butter left on the tray.

Cool about five minutes on the tray, salt the bottoms, and move to a cooling rack.