• Place the butter in a large ziplock bag and use a rolling pin to roll it into a 10x9-inch block. (the bag is 10-inch wide, use a ruller to measure 9-inch with a marker)

Make the dough

• In a bowl of a standing mixer, pour the milk and stir in the yeast. Let sit for five minutes.
• Add the flour, sugar, salt and butter and use the dough hook to mix until a dough forms than mix for 2-3 minutes longer. (do not over mix)
• Place the dough in a greased bowl, cover with a plastic wrap and refrigerate 8-10 hours.

Laminate

• About 20 minutes before lamination removet he butter block from the refrigerator.
• Punch the dough, and roll to 15x9 inch rectangle.
• Place the butter block (you'll have to cut the bag around it) and place it on one side of the dough, making sure the dough and butter are parallel (meaning on the same line).
• Fold the excess dough over the butter, then fold the other side (with the butter) over the center. Refrigerate for 10 minutes.
• Lightly flour your work surface and use your rolling pin to tap the dough to one inch thick.
• Roll your dough into a 21x10 inch rectangle.
• Fold the left third of the rectangle over the center, and then fold the right third over the center as well. Refrigerate for 15-20 minutes and repeat this step twice more.
• After the last fold, allow the dough to rest in the refrigerator for one hour.

Shaping and baking

• Divide the dough into two, and roll one part over a lightly floured surface to an 8x18 rectangle.
• Cut the dough into one inch stripes.
• Using two lines at a time, line of piece of dough over another, about 1/2 inch from the top, and use your fingers to roll it into a swirl.
• Tuck the ends at the bottom and use your fingers to pinch them to the edges of the roll.
• Place the roll in a greased muffin tin and continue with the rest of the dough and the other part.
• Allow the rolls to rise in the muffin tins for about 60 minutes.
• Preheat oven to 400F (200C). Bake for 12 minutes then reduce heat to 350F and bake for additional 12 minutes.
• Remove from the oven and carefully roll each cruffin in the sugar.