Instructions

1. In the bowl of a stand mixer fitted with a dough hook, stir together the flour, sugar, salt, and yeast. Add 2 cups of warm water and the butter and mix on medium-low until a smooth and elastic dough forms, 5–7 minutes. Gather the dough into a ball and transfer to a large, lightly greased bowl. Cover with a damp kitchen towel and set aside in a warm place until doubled in size, about 1 hour.
2. Tip the dough out onto a lightly floured work surface and divide into 7 equal portions. Roll each portion into a tight ball, cover with a damp kitchen towel, and set aside for 5 minutes to relax the dough.
3. Roll each ball into a 7-inch cylinder. To shape the “head,” press your index finger about a quarter of the way down one short end of one cylinder. Without pressing all the way through to the work surface, gently roll the cylinder back and forth to form a 5-inch body connected by a narrower neck to a rounded 2-inch head. Using a rolling pin, flatten the body out into an oblong shape, about 6 inches long and 3 inches wide at the base. Using a sharp knife, cut a 1-inch slit into the widened bottom and pull the two sides apart to form the legs. Then, make a ½-inch vertical slit on either side of the upper torso to create two arms. Stretch the arms across the torso and press the ends together so they meet in a prayer-like position. Space the dough figurines 2–3 inches apart on two large, parchment-lined baking sheets. Brush with melted butter, cover loosely with plastic wrap, and set aside until nearly doubled in size, 45–60 minutes.
4. Position two racks in the upper and lower thirds of the oven and preheat to 400°F. Bake, rotating the pans once midway through, until the loaves are puffed and golden, 15–22 minutes. Transfer to a wire rack and cool to room temperature.