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- In a stand mixer with a dough hook: Combine - Flour, Yeast, and Seal Salt
- Mix warm water and butter - Mixture should be lukewarm
- Add butter mixture to the flour mixture, and mix until well combined (about 2 minutes). You're looking for a sticky mixture
- Transfer dough to a lightly floured surface. Continue to knead and punch down until you have a smooth elastic ball (about 2-3 minutes)
- Place dough back in bowl and cover. Let sit in a warm place (close to body temp is best), untio double in size (about 60 minutes)
- Punch it down, take out of bowl, knead quickly (about 30 seconds)
- Divide into 10 portions (about 3 ounces)
- Dust hands in flour, and place portion into palm of hand. With other hand, form a dome and roll the ball into your palm, goal is to create heavy surface tension so the ball doesn't deflate