In the bowl of a stand mixer, add bread flour, cake flour, sugar, salt, milk powder, yeast, and cold water.

Mix with a dough hook on low speed until a shaggy, cohesive dough forms.

Add the butter (can be fridge-cold) and increase to medium speed.

Knead until the dough is smooth and passes the windowpane test (about 15–18 minutes, depending on your mixer).

Shape the dough into a smooth ball by rolling it taut.

Place into a bowl, cover, and let rise until doubled in size.

Test readiness by poking the dough with a floured finger — if the hole stays without springing back, it’s ready.

While the dough rises, cut 1.5 stick of butter into 12 even sticks (~15 g each, 1 stick of butter = 8 chunks).

Degas the dough and divide into 80 g portions.

Roll each into a smooth ball, cover, and let rest for 15 minutes (starting from the first ball you shaped).

Roll each ball into a long teardrop shape, keeping the top wider and the bottom narrower.

Start with the bottom half of the tear drop shape (narrower part.) Use a rolling pin to flatten the bottom half while using the other hand to slightly pull downward.

Do the same for the upper half to flatten the wider end into a triangle base about the same width as your butter stick.

Place a butter stick at the wide end and roll down toward the point, gently tugging for tension.

Keep the seam side down on the tray.

Place rolls on baking tray (no parchment paper) with space between them.

Cover and let rise until doubled in size.

Preheat oven to 450°F (232°C).

Spray rolls lightly with water and sprinkle pretzel salt on top.

Just before baking, spray each roll generously (about 20 pumps) for added steam.

Lower oven to 400°F (204°C) and bake for 12 minutes, rotating the tray halfway if needed for even browning.

Enjoy hot out of the oven — the bottoms will be crisp and buttery, the insides fluffy and soft.