Milk Roll
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 hrs 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 450 g flour, type 550
- 1 tablespoon sugar
- 2 teaspoons, leveled salt
- 50 g butter, soft
- 15 g yeast, fresh
- 280 ml milk, warm
- 1 tablespoon milk, for brushing before baking
Print Recipe
Pin Recipe Instructions
- Sift the flour into a bowl, mix in the salt and sugar and work with the butter into crumbs.
- Stir the yeast with the milk until smooth, pour into the flour mixture and process into a smooth, elastic dough. Knead (leave) for 8-10 minutes. In a lightly oiled bowl, covered with lightly oiled cling film, let rise in a warm place for approx. 1 hour.
- Fold the dough back on the work surface and divide into 10 portions approx. 80g.
- Shape them into balls and spread them on 2 baking trays (lightly greased or lined with baking paper) with a gap between them. Cut the rolls in a cross shape with a sharp knife. Cover and let rise in a warm place until they are about twice as high (approx. 20 minutes).
- Preheat the oven to 200 ° in good time. Brush the rolls with the milk and bake for about 20-25 minutes on the middle rack until golden.
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