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First rise: Let dough rise 1 hr.
Divide & shape: Punch down, fold, divide into 79g pieces (12 pieces), shape into teardrops (~6"). Rest 30 min.
Roll & fill: Flatten and roll out then add half-frozen butter, roll like croissant, seal ends.
Proof: Place on tray (3" apart), cover, proof 90 mins until doubled. (Alternative: add 1 cup boiling water to a microwave and proof the breads in there)
To Bake: Spray with water, sprinkle salt, bake 20-30 mins at 375°F (190°C) or until golden brown.
To Finish: Brush with melted butter.