Knead a smooth yeast dough from flour, yeast, milk, salt and sugar, gradually adding the milk, the amount of milk depends on the type of flour used. Place the dough in a covered bowl in the refrigerator and let it stand for a few hours or overnight.
Knead the dough again briefly and form rolls of the same size, I use about 80 g of dough per roll.
Place the rolls on a baking sheet lined with baking paper, either individually or side by side as a roll. Let rise for another 30 minutes.
Meanwhile preheat the oven to 200 degrees top / bottom heat.
Whisk the egg with a little milk and brush the rolls with it, sprinkle with poppy seeds, sesame seeds, caraway seeds or black cumin seeds if desired.
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