Mix the milk and yeast and knead with 250 g flour for at least five minutes to form a soft pre-dough. Cover and let rest for 30 minutes in a warm water bath.
Then knead the pre-dough with the remaining ingredients for at least ten minutes. If necessary, small amounts of water can be added to prevent the dough from sticking to the bowl.
Put the dough on the floured work surface and knead again. The dough should be firm and not stick to your hands. Otherwise dust lightly with flour and continue kneading.
Divide the dough into eight balls and place on a baking sheet. Make a cut with a knife and leave it covered for another 30 minutes. It is best to place foil or baking paper directly on the rolls. Otherwise, only a simple cloth will stick.
Preheat the oven to 210 degrees for top / bottom heat or 180 degrees for hot air. Put a bowl of water in the oven. Spray the finished rolls with water and bake for 20 minutes.
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