Put the flour, milk, salt, sugar and dry yeast in the food processor and knead vigorously for about 5 minutes. Of course, you can also do it with your hands.
Let the dough rest covered for at least 30 minutes. (If you prefer the yeast taste, you can also do it with fresh yeast.
Then use approx. 35 g of fresh yeast and let it ferment in lukewarm milk with sugar for approx. 5 minutes).
After the resting time, divide the dough into 20 portions. Roll these into approx. 30 cm long strands.
To do this, I put the oil on a plate and rub it on the palms of my hands. This makes it much easier to unroll the strands.
Then braid into any shape you want. Some braiding instructions are detailed in my photo album on the profile page.
Let the braided rolls rest for another 20 minutes. Mix the egg yolks with 3 tablespoons of milk. Brush the rolls with it. Sprinkle with sesame seeds or poppy seeds as desired. Or leave it out entirely.
Then bake in the oven preheated to 230 degrees for 20-25 minutes.
I always make 1 1/2 trays. Depending on what you weave, you get between 10 to 20 rolls out of it.
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