8:00 AM: Pour the 190g of lukewarm milk directly into your stand mixer bowl. Add the 2g of dry instant yeast, 40g of sugar, 1 large egg, 300g of bread flour, and 40g of potato starch.

Mix on the low speed of your machine for 2 to 3 minutes (or if using a KitchenAid mixer, run it on speed 3 for 3 to 4 minutes) until the ingredients are well incorporated and no dry spots remain.

Sprinkle in the 7g of salt and add the 40g of softened room-temperature butter. Increase your mixer speed to medium-high and knead continuously for a full 10 minutes. The dough will look slick initially but will quickly gather into a highly smooth, elastic ball. Verify strength by performing a clean windowpane test—you should be able to stretch the dough thin enough to see light through it without it tearing.

Cover the dough tightly and let it proof for 1 to 2 hours at a warm ambient temperature of 80°F (28°C).

Perform two separate rounds of wet-handed stretch-and-folds spaced evenly across the first hour of rising to organize the gluten strands. By the end, the dough mass must feel light, fragile, and noticeably puffy.

Tip the puffy dough out onto a clean work surface. Gently pat, press, or use a rolling pin to stretch the dough down into an even, clean rectangle measuring exactly 8x12 inches (20x30 cm).

Using a flexible spatula or palette knife, spread the 50g of soft interior butter across the top surface of the dough sheet, leaving no bare spots.

Using a sharp knife or pizza wheel, cut the dough rectangle cleanly in half lengthwise to create two long 4x12 inch rectangles.

Cut each long strip crosswise into 5 smaller equal pieces, yielding exactly 10 small rectangular portions total.

Working with one small rectangle at a time, fold it over lengthwise to about 1/2-inch of the opposite edge. Press the fold line gently to set the shape; the bottom edge should stick out roughly 1/2-inch past the top edge.

Flip each folded roll completely over so that the smooth, non-folded side faces directly upward, and arrange them side-by-side into a baking pan lined with parchment paper.

Let the rolls proof uncovered at room temperature for approximately 1 hour until they look plumper, wider, and have pushed against each other in the pan.

While they undergo their final proof, preheat your oven to 375°F (190°C).

Slide the pan onto the middle rack and bake at 375°F (190°C) for 20 to 22 minutes until the tops expand into a uniform, rich golden brown.

Remove the rolls from the oven. Using a pastry brush, coat the piping hot tops with your 2 tablespoons of melted butter immediately, allowing it to soak into the crust. Let them cool down slightly before pulling them apart to serve.