First stir in the dry yeast and 1 tablespoon of sugar in 100 ml milk and let stand for about 5 minutes until it foams. Mix the flour with the remaining sugar and salt. Whisk the eggs with 200 ml milk and 70 g butter and knead into the flour mixture or knead in the food processor for at least 5 minutes.
It`s a very soft batter. If you have difficulty kneading, you can add a handful of flour, which in my opinion is not necessary.
Rub the dough all around with a little melted butter and wrap it airtight and let it rest for 1.5 hours.
Shape the dough into 15 balls and place them side by side in a cake ring (28 cm) on greased baking paper. Cover and let rise again for 30 minutes.
Brush with the remaining butter and bake in the oven preheated to 200 degrees for about 35-40 minutes.
If you want to bake bread rolls, you can roll the dough balls into strands and weave shapes or simply scratch them. Then of course the baking time is reduced to 20-25 minutes.
If you want to sprinkle the bread or rolls with seeds, brush them with the whisked egg yolk before baking. The grains adhere better this way.