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Whisk milk & yeast, add sugar and egg and whisk again.
Add the flour, salt & butter and mix well with a spatula until the flour is all combined you can absolutely use a floured hand for this if you find it easier or give it a knead for a few minutes.
Fold the dough over itself turning the bowl after each fold. About 10-20 times (more if you’re in the groove) or until it looks like there is no lumps. You can also knead it if you’re comfortable doing so.
Flip it over, fold in half & cover and rest for 1 hour.
Line a dish with parchment paper and rub a little butter on it.
Decompress dough take it out and shape into a thin rectangle.
Cut into 16-20 pieces (I make 18) flatten each piece down, fold over 1 third and then the other third and roll it up pressing down after each roll.
Bring the last bit up and pinch it sealed at the top and the sides.
Roll it out in the middle and edges and place in your dish.
Cover and rest 30 min.
Preheat oven to 180C
Once ready brush with egg wash and bake for 10 min at 180C turn oven down to 170C and bake for another 5-7 min until golden.
These freeze incredibly well so for freezing as soon as they’re cool slice and freeze airtight in a zip lock bag.
To defrost take out what you need and defrost airtight too to keep them fresh.
To store at room temperature place airtight as soon as they’re cool.