Let the dough rest for 10 minutes. Then transfer the dough out onto a clean surface and flatten and add the butter. Knead the dough again until smooth and elastic for about 10 minutes. Tip: the dough should spring back when pressed on with your fingers and is no longer sticky.

Divide the dough into 12 pieces. Shape into round balls. Or make one large loaf. Transfer the dough balls onto a baking tray with baking paper or in a greased loaf tin.

Cover the dough and let the dough prove for a second rise for about another 30 minutes. Preheat the oven to 150 degrees.

Serve while pipping hot and with butter or jam. Eat as a snack or turn into sandwiches filled with fillings of your choice.