No knead 'Salted butter roll'

Ingredients (9ea) Bread Flour 260g All-purpose Flour 130g Semolina Flour 12g (If you don't have Semolina Flour, replace it with 268g of Bread Flour and 130g of All-purpose Flour) Milk Powder 16g Sugar 14g Salt 7g Dry Yeast 5g Room temperature water 230~250 g 20g of butter for dough 100g of butter for filling Bake bread in an oven preheated to 220°C(430°F) and lower it to 200°C(390°F) for 20 minutes. Notes Semolina flour is optional. During the second fermentation, if the room temperature is 30°C or higher, the butter inside flows out. If we preheat the oven, the room temperature will rise even more, right? It is good to lower the temperature of the dough by laying a cold pad that was placed in the refrigerator (not in the freezer). Adjust the fermentation time flexibly, looking at the dough conditions. The amount of water is also controlled by dividing it by looking at the dough. The video used 230g of water. The dough lacked some moisture. If it's not difficult to handle the watery dough, you can use 250g in full. The video used a salted butter Making bread 1. Put flour and powdered milk in a large bowl and make a small puddle between the powders and add salt and sugar to avoid direct contact with yeast. 2. Mix yeast and flour first and stir the rest of the ingredients together. 3. Divide the amount of water and mix it 4. When the powder is mixed so that you can't see it, add the butter and knead it well into the batter. 5. Cover and bench rest for 20 minutes 6. After 20 minutes, take the dough out of the bowl and fold it 7. Place the smooth side of the dough up and cover it with a mixing ball to give a second bench rest for 20 minutes. 8. Second fold 9. Repeat bench rest and folding 2 more times 10. First fermentation 30 minutes. (The day was 32 °C and 74% humidity.) 11. Remove the gas generated during fermentation and divide the dough into 72g 9 pieces 12. Make the dough surface smooth. 13. Cover the dough with wrap and cotton cloth. Bench rest for 10 minutes. 14. Cut butter into rectangles by 10g and put it in the refrigerator 15. After the bench rest, the six doughs were cone-shaped and the other three oval-shaped. 16. Push the large part of the cone with a rolling pin, hold the pointed part, and roll along the rolling pin of the other hand. 17Place the cut butter in a wide area and cover only the size of the butter with the dough. Press both sides of dough. 18. Roll the remaining dough down and mold it 19. Panning 6 doughs and 3 oval doughs on a baking plate 20. Cover the dough with plastic wrap and cloth and ferment it for the second time (30 minutes) 21. Preheat oven to 220 degrees during secondary fermentation 22. Mix parsley in a soft butter at room temperature 23. After pressing the dough with your fingers and slowly coming up, the second fermentation is complete 24. Spray water on the dough and add salt little by little 25. Make a long cut for the oval dough and place the butter mixed with parsley between the cuts 26. Set the preheated oven to 200 degrees and bake for 20 minutes. Pour enough water into the oven when putting the dough in