Warm the milk a little and sift the flour into the mixing bowl. Make a well in the center with a tablespoon, crumble in the yeast, add some of the sugar and pour some of the lukewarm milk over it and stir with a fork until the yeast has almost dissolved. Puff some flour from the edge of the mixing bowl over it and cover and let rise for 15 minutes.
When the steamer has risen nicely, add all the other ingredients for the dough to the bowl and knead in the food processor for at least 6 - 8 minutes. Just as long until it has become a nice, smooth dough. Then leave it covered for 1.5 hours in a warm place.
After the walking time, the dough has become significantly larger. It is placed on a floured work surface and carefully kneaded again by hand. Then divide into 16 pieces, they should be about the same size. These are shaped into oval buns. The rolls are placed next to each other on two baking trays, which were previously lined with baking paper. The surface of the bun is cut twice lengthways and covered with clean tea towels. They are allowed to rise a little in a warm place for 45 minutes.
Shortly before the end of the walking time, preheat the oven to 190 ° C or convection 170 ° C.
Whisk the egg yolk with the milk and brush the rolls with it. Sprinkle the granulated sugar over the top and bake, one at a time, in the preheated oven for about 8-10 minutes until golden brown.
You can enjoy it pure, but also with butter and jam.
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