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Dough
Combine flours, sugar, salt, milk powder, yeast, and water.
Mix until a cohesive dough forms.
Add cold butter. Knead until smooth and passes windowpane test (15-25 minutes).
Shape into a ball, cover, and let rise until doubled.
Test readiness by poking dough; hole should stay.
Shape Rolls
Degas dough and divide into 80 g portions.
Roll each into a ball, cover, and rest 15 minutes.
Roll each ball into a teardrop shape.
Place a butter chunk at the wide end and roll down to the point.
Place seam-side down with space between them.
Cover and let rise until doubled.
Bake
Preheat oven to 232°C.
Spray rolls with water and sprinkle with pretzel salt.
Lower oven to 204°C and bake 12-15 minutes, rotating halfway.