Flaky buttery buns

Ingredients:

• 220 g of warm whole milk (38°C)
• 65 g sugar (about 1/3 cup)
• 1 tbsp + 1 tsp active dry yeast
• 425 g flour + extra for work
• 2 egg yolks
• 2.5 tsp coarse salt
• 70 g of butter at room temperature

Preparation:

1. Spray a 12-cup metal muffin pan with cooking spray.
   
   In the bowl of a stand mixer fitted with a paddle attachment, combine the milk, sugar, yeast, flour, egg yolks, and salt. Mix on low speed for 1 minute. Replace the paddle attachment with a dough hook and let the dough rest for 10 to 15 minutes.
2. Add 60g of butter and mix in on low speed. Increase the speed to medium and knead until the dough pulls away from the sides of the bowl and forms a thin, translucent sheet, about 8 minutes.
3. Turn the dough out onto a lightly floured work surface, roll it out, and shape it into a large ball with your hands. Return the dough to the bowl, cover with plastic wrap, and let it rise in a warm, dry place until doubled in size, about 1 hour.
4. Remove the dough from the bowl and roll it out into a 30x30 cm square, about 1 cm thick. Melt the remaining butter and brush the surface of the dough.
5. Using a pizza cutter, cut the dough into 12 strips (30 x 2.5 cm). Stack the strips into 2 stacks of 6. Lay the stacks on their sides and cut each into 6 5 cm long pieces. Place each piece on its side in the prepared muffin tin. Cover with plastic wrap and let rise in a warm, dry place until doubled in size, about 30-40 minutes.
6. Preheat oven to 200°C.
   
   Remove the plastic wrap from the pan and bake the buns until their internal temperature reaches 200°F (93°C), 8-10 minutes. Rotate the pan halfway through baking.
7. Transfer the pan with buns to a wire rack, let cool for 2-3 minutes and serve.