Butter Pistol Roll

This is a very tasty variation on hard rolls. It has a certain flakiness and a delicious butter taste. Oops! I told a part of the secret.... How do we get this flakiness into a hard roll? Well pretty easy. We fold butter into the dough. The trick (if you want to call it a trick) is to give the dough two folds (in 3) with butter after the first fermentation.
After folding the butter in, with a rolling pin, we divide the dough into pieces (I use 50 Grams each.) After that we make the roll shape and let the dough ferment.

Recipe :

500 Grams flour
300 Grams water
8 Grams dry yeast
9 Grams salt
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75 Grams butter to fold in (divide this into two equal pieces)

Mix water, yeast, flour for about 2 minutes in first speed.
Add the salt when the dough comes together.
Mix for an additional 6 minutes in second speed.
Desired dough temperature : 22°C or 71°F
Let the dough ferment for 20 minutes covered in plastic.

Punch down and roll with a rolling pin into a rectangular shape.
Place the soft (same consistence as the dough) butter 2/3th on the dough.
Fold in 3.
Let the dough rest for about 5 minutes.
Roll again in a rectangular shape. Take the second part of the butter and do
the same as mentioned above. Roll the dough and divide into 50 gram pieces.
Make rolls, and slice.

Proof until they are large enough (I guess it took about 45 minutes, I
have a proofer so this might take longer in your kitchen.)

Bake :

230°C (440°F) - 10-15 minutes (Make sure they are well baked! These times are just a guiding line, it might take up to 18-20 minutes to be fully baked depending on your oven.)

Let cool down if you can and enjoy these delicious rolls!!!