Make the dough the night before baking

• Get out your scale and measure up the ingredients into your mixer bowl. (all except the butter.)
• Use your dough hook and knead for about 10 minutes on low. (I used speed 3).
• Once the dough is looking fairly good / mixed / beginning to get pliable - add in the chilled butter and knead more - for about 10 more minutes (again I used speed 3). (reminder - I added about 1 Tbl extra flour...you may need some extra also?)
• Pull a piece of dough off - and flatten slightly. Pull the dough / stretch the dough - and see how thin you can get the interior of the dough. (Windowpane test) If quite see-through - dough is well kneaded. If it rips readily or doesn't pull nicely - knead another 5-10 minutes and recheck.
• Cover the dough with a tea towel and let raise for about 30 minutes to 1 hour. I left mine out for 1.5 hours as it wasn't raising.
• Place dough in a clean bowl, cover with plastic wrap and rest in the fridge overnight.

Make the Filling

• Mix all the filling ingredients together and stir / ensure the filling is pliable and will be easy to spread.

Roll Out the Dough & Spread the filling

• Roll the dough out to about 16X16 - and spread the filling as evenly as you can. (You may need a dusting of flour to help you roll / maneuver the dough)

Cut and Shape the Dough

• Butter your Xlarge Cupcake Tin / Baking Pans. (makes 8 rolls)
• Fold the dough in thirds, like a letter going into an envelope.
• Cut the Dough into 2 inch strips (8 strips).
• Cut each 2 inch strip into 4 thin strands. Place the 4 strands like a lattice (over under and then under/over). Then wrap two of the strands (over / under) - 4 times around. Then mixing the groups - wrap two of the strands (over / under) 4 more times. Gather up the dough by pushing the pretty center to the top and tuck under the bottom the strand ends. Place the roll into the Xlarge tins / baking pan.

Proof the rolls till doubled

• I placed mine into the warming drawer (with sprayed plastic wrap) on lowest setting for 30 minutes. You could raise on the counter for 1 hr or more - depending on temp in your house.
• Egg wash rolls just before baking.

Bake at 350℉ for 20 minutes

• Bake until slightly brown and cooked through - internal bread temp ~ 190℉

Cool and Serve