STEP 4: While the dough rises, cut the salted butter into small 1-inch pieces. These will go inside the rolls later and create that signature buttery center.

Two sticks of butter partially sliced on opened wrappers, resting on a cutting board

STEP 5: Once the dough has doubled, give it a quick poke test. If you press a finger into the center and the indent stays put without springing back, it’s ready. Gently punch the dough down to release the gas, then divide it into 80-gram portions. I ended up with 12 pieces total.

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