Summary

Ingredients

• 500 g flour, type 550
• 25 g yeast, fresh or 1 point dry yeast
• 60 ml water, lukewarm
• 240 ml milk, lukewarm
• 60 g butter, soft
• 1 teaspoon salt
• 0.5 teaspoon ½ cardamom
• 35 g suar

For the glaze:

• 1 small egg (s)
• 2 Table spoons milk
• Granulated sugar

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Instructions

1. Sieve the flour into a bowl and make a well in the middle. Dissolve fresh yeast in lukewarm water and pour a pinch of sugar into the well. Work some flour into the yeast solution from the edge until a creamy paste is formed. Dust the porridge with a little flour and let it stand until bubbles form (approx. 10-15 min.). Then work in the remaining ingredients, lastly the butter, and knead into a homogeneous, elastic dough.
2. In a lightly oiled bowl and covered with lightly oiled cling film, let rise in a warm place for approx. 30-60 minutes until it has doubled its volume.
3. Fold back the dough and form 12 balls of 70 g each. Place these on a baking sheet lined with baking paper or greased and cover again for another 30-45 minutes in a warm place.
4. Preheat the oven to 200 °. Whisk the egg and milk together and brush the rolls with it, sprinkle with sugar coarse and bake on the middle rack for 20-25 minutes until they are golden brown.
5. When using dry yeast:
6. Also dissolve the dry yeast in the water and pour into the hollow, knead with the remaining ingredients for approx. 10 minutes to form a homogeneous, elastic dough. Then process as above.
7. I`ve also baked in chocolate chips or raisins.