Summary

Ingredients

• 28 g fresh yeast (2/3 a cube)
• 150 ml water, lukewarm
• 5 tablespoon sugar
• 700 g flour
• 250 ml milk, lukewarm
• 2 tablespoon salt
• 250 g butter, soft
• 1 egg (s)
• 1 packet baking soda

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Instructions

1. Crumble 2/3 of a cube of fresh yeast in a bowl. Add the lukewarm water and 3 tablespoons of sugar so that the yeast has something to feed. Add 2 tablespoons of flour to the bowl. Activate the yeast by stirring vigorously and add another 100 g of flour while stirring. Let the dough rise for 15 minutes.
2. The yeast is activated. Time to add the remaining ingredients: add flour, lukewarm milk and 2 tablespoons of warm water (preferably around 30 ° C) to the pre-dough. Add salt and the rest of the sugar. Put the very soft butter and an egg in the bowl and knead the dough with the hooks of the hand mixer. When the dough comes off the bottom of the bowl, is smooth and no longer sticks, cover the bowl with a damp cloth or kitchen foil and let the dough rise in a warm place for an hour. If the dough still sticks, add more flour. After 60 minutes, the volume of the dough should have doubled.
3. Shape the dough into about 10 rolls and let them rise again for a quarter of an hour.
4. In the meantime, heat 1 - 2 liters of water in a saucepan, but do not bring to the boil and add the baking soda. When the buns have risen, you pull them through the simmering lye for about 30 - 60 seconds.
5. After another 20 minutes of walking, the rolls are put in the oven at 150 ° C top / bottom heat for 35 - 40 minutes. To keep the rolls nice and juicy when baking, it is advisable to put a fireproof bowl of water in the oven.