The only special equipment you'll need is jumbo 1-cup muffin pans and some room in the fridge. Check at your local baker's supply store for the tins before you get started. Well, here goes, and good luck. Let mixture sit 5-10 minutes in warm place until foamy. All purpose flour 1 TBSP plus 2 tsp.
Unsalted butter Add to yeast mixture and knead lightly.
The dough should be ragged and lumpy, which shows it hasn't been overworked. Cover the bowl and refrigerate until dough had doubled in size. All purpose flour Cut butter in 2-inch cubes. Sandwich between two pieces of parchment paper and shape into 10 by 12-inch rectangle. Wrap in plastic and chill in refrigerator.