Summary

Ingredients

• 220 ml milk
• 1 bag / s dry yeast
• 60 g butter
• 500g flour
• 1 teaspoon, leveled salt
• 80 g suar
• 1 egg (s)

For painting:

• 1 egg yolk
• 1 tablespoon milk

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Instructions

1. Gently warm the milk over medium temperature. Mix the dry yeast with the flour. Melt the butter at medium temperature and let it cool down again. Mix the flour, salt, sugar and egg with the dough hook of the mixer briefly. Add the melted butter and milk to the bowl and mix thoroughly.
2. Preheat the oven to 50 ° C. Knead the dough first with the dough hook, then with your hands for at least 10 minutes, until the dough no longer sticks to the edge of the bowl. If you have to add more flour because the dough is too runny, remember to add yeast as well.
3. Turn the oven off again. Cover the bowl with a clean kitchen towel, place in the oven and let the dough rise to double its size for about an hour.
4. Take the bowl out of the oven. Preheat the oven to 180 ° C (top / bottom heat, convection: 160 ° C). Line a baking sheet with parchment paper. Knead the dough vigorously again and form 16 balls of the same size. Place the rolls on the baking sheet, cover with a clean kitchen towel and let rise for another 15 minutes.
5. Mix the egg yolks with the milk. Spread on the rolls with a pastry brush. Alternatively, you can dust the rolls with just a little flour, which will not make them shiny. Bake the tray on the middle rack for about 20 minutes (attention: the rolls get too dry quickly!). Take out of the oven and let cool down.