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Next, add the butter and salt. Start kneading the mixture at a low speed. Once all the ingredients are thoroughly combined, you can increase the speed for better mixing. If you're using a hand mixer, remember that the maximum effective flour weight is 250 grams to achieve the best results.
Once the dough is formed, it should have about 90% elasticity. Before handling the dough, grease your palms with a little oil. Shape the dough into a round, compact ball and then divide it into smaller portions, each weighing about 30 grams. When rounding these portions, aim for perfectly round, dense, and smooth shapes.
Cover the dough with plastic wrap to retain moisture while allowing it to rest. This is crucial for ensuring that the yeast activates properly.