- 13 ounces bread flour
- 5 ounces whole wheat
- 1.8 ounces sugar
- 0.6 ounces salt
- 0.48 ounces dry milk powder
- 3.5 ounces butter softened
- 1/4 ounces dry yeast
- 7.5 ounces cool water
Begin by mixing the dry ingredients together in a mixing bowl of a stand mixer. Include the softened butter with this. Slowly pour water in the bowl while the mixer is going. Mix on medium-low speed until the dough forms and easily pulls away from the sides of the bowl. Form the dough into a rectangular shape, wrap in plastic then place in refrigerator for about 2 hours.
About 10 minutes before taking the dough out of the refrigerator place 1 cup (2 sticks) butter in freezer. Roll the dough out in a rectangular shape about 1/4″ thick. Roll the butter into a square half the size of the dough.
Arrange the butter on bottom half of the dough. Fold top half down and lightly press to seal around the edges. Turn the dough a quarter turn then roll into another rectangle 1/4″ thick. Fold in half then in half again. Wrap in plastic and chill for another hour.
Repeat the rolling and folding process again and chill for another hour.
After this chill time take out of the refrigerator and roll out into a large square about 1/8″ thick. Cut in half to create 2 large rectangles. At this time you can freeze half if you want to save it for a later time. Cut into rectangles about 2 1/2 inches wide at the base. Make a little cut in the middle of the base so it will spread out then begin rolling them up.
Let them proof until about double in volume. Preheat oven to 370 degrees. Brush with an egg wash of egg white and 1 tablespoon water. Bake about 12-15 minutes until golden brown.