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1
Deflate the butter roll dough after its 1st rising is done.
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2
Put the dough in a plastic bag, and rest it for an hour in the refrigerator.
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3
Roll the salted butter into a 15 cm square flat piece, and chill it in the refrigerator.
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4
Roll the rested bread dough from Step 1 out, and wrap it around the chilled butter from Step 2.
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5
Pinch the seams tightly closed.
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6
Roll this out while dusting it with flour, and then fold into thirds.
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7
Wrap in plastic and chill it in the freezer (not the refrigerator) for 5 minutes.
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8
Repeat 2 more times.
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9
While the dough is chilling, prepare the molds.
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10
Cut foil into about 22 cm square pieces and stack them.
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11
Place a 10 cm diameter circular mold (or a deep dish) on top, and wrap the foil around it, folding any bits that stick out inside.
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12
The molds are done.
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13
Brush the molds thinly with oil (if you forget this the cakes will stick and won't come out!!).
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14
Cut the topping butter into small pieces, and put the butter pieces and the granulated sugar into the foil molds.
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15
Roll the well chilled dough out thinly, and divide into 6 pieces lengthwise.
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16
(You'll end up with 6 thin ropes.)
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17
Twist each rope with both hands, and coil into the oiled foil molds in a spiral shape.
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18
Mist the rolls lightly with a water sprayer.
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19
Leave in a warm place for about an hour to rise.
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20
In the wintertime leave them in a heated room.
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21
I don't recommend using the bread proofing setting of an oven since the temperature is too high and the butter will melt out.
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22
Preheat the oven to 200C.
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23
When the dough has finished rising, sprinkle them with granulated sugar (not included in the ingredient list).
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24
Bake the rolls once the oven has reached temperature for 22 to 23 minutes.
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25
If the tops have become dark brown, the bottoms should be caramelized, too.
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26
Take the rolls out immediately, and cool them upside down.
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27
They'll be piping hot, so be sure to protect your hands with oven gloves or something.
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28
Let them cool down completely so that the caramelized bits can become crunchy before eating.
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29
The main photo shows them after they've cooled down, with the caramelized tops facing up.
