Scald milk (like 100 seconds in the microwave, I don’t even know what it means to scald milk) and immediately put it in the bowl of mixer with water and 2 tbsp butter and let it sit there until it cools down to 120° or 130°

With the regular paddle on the mixer, mix in 1 cup of flour, the sugar, salt, and yeast. Let that mix on low setting until bubbles break the surface of the batter while it’s mixing. It takes forever it’s seriously like 5 minutes it seems well because you put the yeast in there in a moving mixer so you’re just trying to let the yeast activate

Stir in, you know, 1 cup of flour and the egg. Beat it on a 2 or a 3 until it gets stringy and then stop it.

Switch to dough hook and stir in ½ cup flour because it’s very, very wet but then as it starts to come together and as it starts to come away from the sides of the bowl add more as needed—you know how this works just make rolls!

Do your gluten window thing

Let it rise for an hour to an hour and a half

Turn onto floured board and knead 15 or more strokes and then let it rest for 10 minutes

Grease cake pans and make the dough into balls and put them into pan

Brush them with melted butter (melt like 2 tbsp)

Let them rise covered for another 45 minutes

Cook them at 375° for like up to 20 minutes but probably closer to like 17 I don’t know

When they come out, before you take them out of their tins you know, brush them with more melted butter (like another 2 tbsp of butter probably)

Take them out of their tins and let cool