For 4 breads
2 if all-purpose flour
2 big tablespoons of butter (I use 3)
3 tablespoons of sugar
2 tablespoons of instant yeast
2 cups of water
Warm the water, put the sugar in it and stir, then put the yeast and stir. Cover and let it sit in a warm, dark place for 15 minutes.
Put the flour and butter in a bowl and use your hands to mix the butter in until it looks all crumbly.
Add the water slowly until well combined. Knead the dough until it’s elastic and doesn’t stick to the bowl or your hands.
Cover the dough with a moist towel and let it sit in a warm, dark place until it doubles its size (40 minutes minimum).
Cut the dough in 4 and roll each piece into a rectangle, put the fillings and roll it on the long side. Put the logs on a buttered pan and let them rest again, covered with the moist towel.
Bake at 350°F for 35 minutes, put an egg wash on them and bake for 5 more minutes.
Let them cool for 10 minutes before cutting.