Summary

Ingredients

• 2 ½ teaspoon yeast flakes (alternatively 0 g fresh yeast)
• 250 ml milk, lukewarm
• 90 g butter, liquid
• 2 tablespoon sugar
• 2 egg (s)
• 560 g flour (durum wheat flour)
• 2 teaspoons salt
• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Sprinkle the yeast over 100 ml of milk, let stand for 5 minutes, then stir and dissolve the yeast. Mix the rest of the milk with 60 g melted butter, sugar and eggs.
2. Sieve the flour and salt into a large bowl, make a well and pour in the dissolved yeast and milk mixture. Stir in the flour from the edge until a soft, moist dough is formed.
3. Place the dough on a floured work surface and knead for 10 minutes until it is smooth and elastic, then place in a buttered bowl, cover with a kitchen towel and let rise for 1-1.5 hours until it doubles in volume. Chop off the dough and let it rest for 10 minutes.
4. Divide the dough into 16 equal portions, shape them into balls and place them on baking trays spread with butter at a distance of 5 cm and let rise covered for another 30 minutes.
5. Mix 1 egg yolk and 1 tablespoon milk together and brush the dough pieces with it.
6. Bake at 220 ° C for 15-20 minutes, then leave to cool.