Summary

Ingredients

• 550 g flour
• 90 g suar
• 85 g butter, liquid
• 1 egg (s), size L, 65 g
• 1 egg yolk
• 200 ml milk, lukewarm
• 1 teaspoon salt
• 1 teaspoon Baking powder
• 1 ½ point dry yeast
• 1 tablespoon vanilla extract

For painting:

• 10 ml milk
• some egg (s), approx. 10 g
• 30 g butter, liquid

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Instructions

1. The recipe is designed for a 26 cm x 15 cm rectangular baking pan. Line the baking pan completely with parchment paper.
2. Add the milk to the liquid butter and warm it up. Pour the warm butter-milk mixture into a measuring cup. Add 1/2 packet of dry yeast and 15 g of sugar, stir briefly and let stand for 10 minutes.
3. Beat the egg in a small bowl and whisk well. 65 g of this are used for the yeast dough, the rest of the egg, approx. 10 g, will be used later for coating.
4. Put the flour, yeast, baking powder, sugar, and salt in a large bowl. Add the butter-milk-yeast mixture, vanilla extract, beaten egg and egg yolk all at once. Prepare a yeast dough from all the ingredients and knead well. Let the dough rise twice as much in about 60 minutes.
5. Then knead the dough well again and divide it into pieces of 60-70 g, shape them into balls, you need a total of 12 pieces. Shape each ball into approx. 8 cm long rolls and place them next to each other in the baking pan. The rolls should touch on the sides as they rise. Let rise for another 30 minutes.
6. Then brush the rolls with the egg-milk mixture and bake in the preheated oven at 175 ° C top / bottom heat (convection 160 ° C) for about 24 - 28 minutes. If the series of rolls get too brown, cover with aluminum foil after 20 minutes.
7. After baking, let the rolls cool down for about 15 minutes.
8. Melt the butter. Remove the mold and peel off the parchment paper on the sides. Brush the rolls with butter on all sides. Let it cool down completely and then let it rest overnight in a plastic bag. With this trick, the row rolls are really soft and fluffy the next day.