1 cup (240ml) whole milk, warmed to 110°F (43°C)

2 1/4 teaspoons (7g) instant or active dry yeast (1 packet)

3 tablespoons (38g) granulated sugar

1 1/4 teaspoons salt

3 tablespoons (43g) unsalted or salted butter, softened and divided

3 cups (375g) all-purpose flour, plus more as needed

3/4 cup (170g) salted butter, slightly softened (for lamination)

1 large egg

1 tablespoon (15ml) water

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Whisk warm milk, yeast, and sugar in a stand mixer bowl. Let sit 5 minutes until foamy.
Add salt, butter, and 2 cups flour. Mix until combined, then add remaining flour. Mix until a soft dough forms, adding flour if sticky.
Knead for 5 minutes until smooth and slightly tacky. Place in greased bowl, cover, and rise 1.5–2 hours until doubled.
Punch down dough and flatten into a 10×14-inch rectangle. Chill 20 minutes.
Place butter slices across center third of dough. Fold like a letter and seal edges. Roll into a 9×12-inch rectangle, fold again, and refrigerate 20 minutes.
Repeat rolling, folding, and chilling three times total. For final lamination, roll into a rectangle, fold, then roll into a 9-inch log. Cut into 5 rolls and place seam side down in greased 9×5-inch loaf pan.
Cover and let rise 45–60 minutes until puffy.
Preheat oven to 350°F (177°C). Whisk egg and water, brush over loaf.
Bake 1 hour, tenting with foil halfway. Loaf is done at 195°F (90°C) internal temp.
Cool 30 minutes in pan, then remove and cool at least 15 minutes before slicing.

Sprinkle cinnamon sugar, chocolate chips, or nuts before rolling for variations.

For a savory version, add Parmesan and herbs.

Freeze shaped loaf before second rise; thaw and rise before baking.

Tent loaf with foil midway to prevent over-browning.

Dough and butter should be around 60°F (15°C) for smooth lamination.