Sieve the flour into a bowl, sprinkle with sugar and salt. Dissolve the yeast in 150 ml of lukewarm water and add to the flour with the butter and egg. Knead everything thoroughly for at least 10 minutes until the dough no longer sticks to the edge of the bowl. Cover with cling film and a cloth and let rise in a warm place for 30 minutes. Then knead again vigorously and gradually work in the currants. Cut the dough into sixteen pieces and form round rolls on a floured surface. Line the baking sheet with parchment paper and bake until brown and crispy.
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