Summary

Ingredients

• 600 g wheat flour, (type 550)
• 1 cube yeast, fresh
• 2 teaspoons sugar
• 200 ml milk, lukewarm
• 40 g butter
• 1 ½ teaspoon salt
• Flour, to work with
• Milk, for brushing

Print Recipe Pin Recipe

Instructions

1. Pour the flour into a bowl and make a well. Crumble the yeast in the well, sprinkle with sugar and pour the milk over it. Mix with a little flour from the edge to a thin paste and cover and let rise for approx. 30 minutes.
2. Heat the butter in 125 ml of water until it has melted. Let it cool down again.
3. Pour the butter water into the dough cavity and sprinkle salt on the edge of the flour. Mix everything together and knead into a smooth dough. The dough should then come off the edge of the bowl cleanly. Place the dough on baking paper, lightly flour and cover with a slightly damp kitchen towel and let rest for 1 hour.
4. Knead the well-risen dough again vigorously and divide into 4 equal pieces. Shape these into balls and place the dough top down on a baking sheet with the parchment paper. Cut the surface of the bun approx. 3 cm deep crosswise. Cover the rolls with a damp cloth again and let rise again for 30 minutes.
5. Preheat the oven to 250 ° C top and bottom heat, hot air 230 ° C.
6. Remove the cloth and bake the rolls in the hot oven (middle) for about 25 minutes. After 10 minutes, brush the rolls with milk to give them a crispy crust.
7. Place the hot rolls on a wire rack, cover with a dry cloth and let them rest briefly. Then remove the cloth and let it cool down.
8. Tip:
9. Put the flour-dusted dough in a plastic bag and let it rest overnight in the refrigerator (vegetable compartment). Then the rolls are freshly baked quickly the next morning.