The yeast is mixed with some of the sugar and some of the lukewarm milk and set aside for 5 minutes. So the yeast can start working. If you have fresh yeast, please do the same step, but stir the yeast with the milk until it has dissolved. Then the flour, the remaining sugar, the salt, the liquid butter, the egg yolks, the dissolved yeast and the remaining milk are put in a bowl and kneaded until the dough comes off the edge of the bowl.
When the time comes, the dough is formed into a ball and placed back in the bowl, covered with cling film and left in a warm place to rise for 2 hours.
After this time you divide the dough into 12 equal pieces and shape them into balls. You put the balls in a lightly greased baking dish measuring 30 x 20 cm. Covered with cling film, the dough should rise for another hour.
After this time, the dinner rolls are then baked golden brown at 190 ° C for 28-30 minutes.
Immediately after baking, they are brushed with melted butter while they are still hot and should also be served warm. Unfortunately, dinner rolls tend to dry out quickly when they cool down. Therefore, always prepare fresh and serve directly.
They are a very tasty side dish for salads, meat dishes or fish dishes and soups.
By the way: Dinner rolls are not normal rolls. They taste much richer (thanks to the egg yolk and butter) and are a bit more powerful. They definitely fill you up. In terms of taste, you can compare them to milk rolls or brioche.
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