Finnish Butter Buns (Voisilmäpulla)

Makes 36 rolls

Roll:
5dl milk, warmed
50g fresh yeast (20g dried yeast)
2 eggs
2dl sugar
1 tsp salt
3tsp ground cardamom
16dl flour
150g butter, softened

Topping:
150g butter
1dl sugar
1dl flour

1. Add yeast to warmed milk, allow to activate (and rehydrate if using dry)
2. Add eggs, sugar, cardamom, half the flour, milk and yeast mix, and the butter, slowly mix in (preferably using a dough hook on a stand mixer)
3. Slowly add in the rest of the flour and milk mixes until all is mixed in, allow to knead for a few minutes
4. Allow to rise until doubled in size (can leave in the fridge for about 24h for a slow prove)
5. Knock back the dough and knead, portion out into 36 and roll. Allow to prove again in a warm place for 1-2h
6. Whilst rolls are proving again, mix together butter, sugar and flour.
7. Once rolls are proved, poke a hole in the middle and add some of the butter topping mix. Be generous!
8. Bake in pre-heated 180c fan oven for 10-15 minutes until golden. (I found 12 minutes was just right)