Summary

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

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Instructions

1. Sift the flour into a bowl, mix in the salt and sugar and work with the butter into crumbs.
2. 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.
3. Fold the dough back on the work surface and divide into 10 portions approx. 80g.
4. 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).
5. 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.