8 cups flour
3 1/2 teaspoon salt
1/4 cup sugar
30g fresh yeast or 20 g dry or 2 tablespoons of dry
1/2 cup milk
2 1/4 c up butter
Mix all ingredients together except the butter, for 20-25 minutes in first speed. When the dough is not sticking to the bowl, add half of the butter. Add the remaining and mix all for five minutes.
Mix for 1 to 2 minutes in second speed until smooth consistency. Transfer the dough to a plastic container and let it rest overnight (at least 8-10 hours) in refrigerator.
Cut the dough into small balls (2 ounces). Let the small balls proof for 2 hours before brushing them with some egg wash (whisked egg).
Bake at 300° for about 10 minutes. Makes 40 portions.
PB Boulangerie Bistro
15 Lecount Hollow Road