Put the softened butter and sugar in a zip-top bag and knead until combined. Add the egg and knead until smooth.

Add the pancake mix to the bag and knead until no dry flour remains. Flatten the dough to fit your baking dish and freeze.

In a microwave-safe dish, combine sugar, water, and milk. Microwave at 600W for 30 seconds. Add the dry yeast and half of the bread flour, then mix.

Add the salt and melted butter, mix, then add the remaining bread flour. Mix until no dry flour remains.

Microwave the dough from step 4 at 600W for 20 seconds. Flatten the dough and cover with the cookie dough from step 2. If you like, divide into 6 portions.

Sprinkle granulated sugar on top and, if desired, score a crisscross pattern. Cover with plastic wrap and let rise for 10 minutes (or until slightly larger, if you have time).

Bake in a preheated oven at 350°F (180°C) for 20–25 minutes.

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