Summary

Ingredients

• 1 kg wheat flour
• 500 ml milk, lukewarm
• 1 cube yeast
• 1 sachet dry yeast
• 2 large egg (s)
• 1 tablespoon salt
• 1 teaspoon sugar
• 0.75 ¾ cup oil
• Flour, for the work surface
• Sesame, and poppy seeds for decoration

Print Recipe Pin Recipe

Instructions

1. Crumble the fresh yeast into the lukewarm milk. Sift the flour into a large container (preferably one with a lid). Gradually add all the ingredients to the container (do not add the fresh yeast with the milk until the yeast has dissolved). Work the dough into a smooth dough for about 5 minutes with the dough hook on the highest setting (it is ready when it has completely detached from the edge and a ball has formed).
2. Let go for an hour.
3. Since the dough is very sticky after proving, the work surface and hands should be floured well.
4. After the dough has been brought into the desired shape, it should rest covered for another 30 minutes. During this time, preheat the oven to 180 degrees (top / bottom heat).
5. Shape the dough into a roll and cut into approx. 2 cm thick slices.
6. Brush the dough pieces with a little water before baking. If you like, you can sprinkle poppy seeds, sesame seeds, etc. on the dough pieces.
7. Now for the baking time: Depending on the thickness of the dough pieces, the rolls need 30 minutes at 180 degrees. In the meantime, you should take a quick look to see whether the desired tan has already been achieved.
8. After the rolls have cooled down, they should be kept in a suitable container or plastic bag. Depending on the weather, the rolls will keep for about 10-14 days.