Put the flour in a bowl, crumble the yeast, add the milk-water mixture, very soft fat and possibly baking malt, add salt. Mix everything slowly, then knead well until the dough bubbles and becomes supple. Put a plastic bag over the bowl (this is important, yeast dough likes it moist) or a damp cloth. Let rise well.
Work it out again, folding the dough twice. In doing so, the dough is pulled out a little on the sides with floured fingers and with the help of the dough spatula and then folded over. This should be done twice at intervals of 10 minutes. Always cover with a damp cloth in between. Now let the dough relax (briefly - 5 minutes).
Cut into pieces of the same size and grind into balls. If necessary, let half rise into bread rolls.
Before inserting them into the tube, they are coated with egg water, dipped in sesame / caraway or other seeds and cut a little. Put on the baking sheet and baked in a preheated tube at 220 ° - i.e., the temperature goes down after about 10 minutes to 190 ° C HL.
As soon as I put it into the pipe, I pour another glass of water into it with one shot. Close quickly. Let off steam briefly after 10 minutes.
Baking time approx. 20 min.
The other dough balls are rolled out in an oval shape. From the lower tip of the dough I begin to roll up, while rolling up the dough with the outer palms of my hands, I pull the dough outwards to create the stick shape.
How to process the bread rolls.
Tip: The sticks are also very good with whole grain. Then take honey instead of sugar and use more liquid.
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