Summary

Ingredients

• 500 g flour (wheat, whole rain, spelled, rye flour )
• 1 pack dry yeast, OR:
• 0.5 ½ cube yeast, fresh
• 350 ml milk
• 80 g butter, mararine
• 2 teaspoons salt
• 1 teaspoon bread spice mix, or caraway seeds
• Parsley, or other herbs

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Instructions

1. Warm the milk, dissolve the butter in it and then crumble in the fresh yeast or add the dry yeast. Mix and then add to the flour (it doesn`t matter which one, you can also mix). Add salt, bread spices and parsley (or other herbs) and mix with the dough hook to a smooth dough that loosens from the edge of the bowl.
2. Turn the dough out onto some flour, sprinkle with flour and place a tea towel over it. Let rise until the dough is about twice its size.
3. Work out the yeast dough (snails, pretzels, plaits, rolls ). I recommend about 40 g for a pastry, as it will rise a lot. Place on a baking sheet lined with baking paper and let rise again.
4. Then brush with salt water and bake at 220 ° C until they are golden brown and separate from the baking sheet. Use empirical values from your own stove!
5. Tips: Put a bowl of water in the oven.
6. You can also add grains (pistachios, poppy seeds, baker`s salt, flax seeds, pumpkin seeds, sunflower seeds, sesame seeds ) to the prepared rolls and only then bake them.
7. Let cool on a cake rack and the rolls are ready!
8. The amount is about 15 pieces, of course it depends on how big the rolls are!