75-80 g butter
30 g sugar
160 g milk
2 eggs
400 g flour
7 g dried yeast
7-8 g salt
Mix butter, sugar and milk in a saucepan and heat until the butter is melted and sugar is dissolved (about 60 deg C). Whisk the eggs well. Slowly drizzle the hot milk into the eggs while whisking continuously. Mix flour and yeast. With the electric mixer running, slowly add the liquid. Stir well, add salt and keep mixing for 3-5 minutes. The dough should be very soft but not too sticky. Place the finished dough in an oiled bowl, cover and let double in size. Then sprinkle it with 1-2 ts flour and punch it down. Cover the bowl with plastic wrap and refrigerate overnight.
On a slightly floured surface, punch the chilled dough down, knead 1-2 minutes and form balls or crescents. Place the rolls on a baking sheet lined with parchment paper, cover with a dish towel and let rise until double in size. Bake at 190 deg C for about 15-25 minutes (depending on dimension of the pastries) or until golden brown.
[ Source: Cafe Johnsonia ]