You can use whey, malt, lard and sugar, but you don`t have to. But not all of them are allowed to touch the dough because they are partially mutually exclusive.
If you take whey, you don`t need lard. If you take sugar, you don`t need malt. Depending on how you like it best. You have to try it out.
Knead the ingredients. Keep the dough cool. Knead it out nicely! Then cover and let rest for 30 minutes - 1 hour. Hit it again. Let rest again for the same time. The dough has to rise slowly. If it is too warm, then it goes too fast!
Cut the dough to the desired size (approx. 60 g). Shape the rolls as desired. Let rise until the size you want. (30 min.). Make a cut in time, about halfway through, so that they don`t collapse. Always avoid that the rolls get a skin.
Brush with water and bake in a hot oven with plenty of steam (220 ° C) for about 20 minutes. After 20 minutes they should have the desired color. Bake longer only makes them dry.
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