Activate the yeast – In a small bowl, combine 50g warm milk (not hot), 25g sugar, and 2 tsp active dry yeast. Stir and let sit until frothy, about 10 minutes.
Combine wet ingredients – In a large mixing bowl, add the yeast mixture, 100g warm milk, 25g sugar, 1 egg, and 57g softened butter. Mix until the egg is combined.
Add flour – Add all-purpose flour. Stir with a spatula until no dry flour is visible. The dough will be sticky because of the higher hydration.
First rise – Cover the bowl with cling film and let the dough rise in a warm spot until it doubles in size.
Prepare for shaping – Gently punch down the dough to release air. Transfer to a generously floured surface.
Roll the dough – Roll into a sheet about ¼ inch thick (approximately 27cm x 44cm). Trim the edges to neaten.
Cut & butter – Cut strips 3cm wide along the shortest edge. Spread softened butter over the surface.
Shape the buns – Take one long strip, roll it up into a spiral, and place it on a parchment-lined baking tray. Repeat with remaining strips, spacing them apart.
Second rise – Cover loosely and let the rolls puff up for 45 minutes.
Bake – Preheat the oven to 180°C/350°F. Bake rolls for 20–22 minutes, until golden brown.
Finish – Let cool on the tray for 5 minutes. Brush with soft butter while warm, dust with powdered sugar, and serve slightly warm.
