From time to time, scrape down the sides of the bowl with a rubber spatula, and knead at medium speed for another 10 minutes. You will start getting a soft, elastic and well amalgamated..
In another bowl, mix the butter and sugar together well. Add this to the dough BY FEW PIECES to allow the dough from absorbing it, then with the mixer running at low speed, add the rest, a piece a time. When the butter mixture is all incorporated, increase the speed and work for 6 to 10 minutes until the dough is very smooth and shiny, and start coming away from the bowl. The dough should be elastic.
Cover the dough with a tea towel or cling film and leave to rise at approximately 24 degrees C for about 1h30 or until he dough has doubled in volume.
Knock the dough back by flipping it over 3 times with your hand to let it “breathe and get the gas out”. Cover the bowl again and refrigerate overnight or at least 10 hours (but not more than 24hours). The dough will be ready to use and mold.
I had 6 of the those apple and raisins rolls + 1 brioche with 4 rolls alltogether like what you see in the photo on the left (they have been eggwashed before baking and glazed with fondant after baking)..
For the same dough, I made a "tarte bressane" glazed with creme fraiche. I sprinkled sugar and cinnamon.