In a bowl add in all the ingredients marked with a ☆ and mix with a spatula. Once you have mixed it finely, knead it with your hands till the dough comes together.

Transfer the dough to a working surface, and with your hands, stretch out the dough against the surface and then fold it over itself. Repeat this. The dough is going to be sticky at first but after about 5-10 minutes of kneading it, it will stop sticking.

In a bowl, coat the sides with butter and put the dough in it and cover it with plastic wrap. Leave it in a warm spot and let the dough expand till it's 3-4 times larger. (In winter, let it sit for 8-12 hours, for spring and fall, 5-8 hours, and in summer, 3-5 hours.)

How to check on the rising dough; once it's 3-4 times larger, press down in the center with your index finger coated in flour. Once you press down, and it doesn't return, it has finished rising.

Take the dough and put it on a work surface. With your hands, punch the dough while spreading it out, and then cut the dough into 14 portions.

From the cut side, take the dough and while pulling the surface tightly, make it into a ball. As they are pictured above, put them in a bowl or a plastic bag, wring out a damp towel over them on let them sit for 20 minutes.

Once they have rested, using your hand or a rolling pin, press them again and make them into a ball again while stretching them out.

Put the dough balls on a baking sheet and cover them with plastic wrap or a plastic bag. Under the sheet, put a bowl of hot water and let it rest on top till they expand 2-3 times larger. You don't have to use the water, but if you don't, let them rise gradually.

Once they have expanded to about 2-3 times larger, sift bread flour over the top of the dough with a tea strainer. Put them in a preheated oven at 180°C and bake them for 10-15 minutes. Keep an eye on them. ＾＾

Once they are done, let them cool and with scissors, cut them lengthwise making an opening. Take some room temperature butter and milk and mix them together and stuff the opening.