Summary

Ingredients

• 500 ml milk, warm
• 1 teaspoon sugar
• 30 g yeast, fresh
• 120 g butter, melted, cooled
• 1 tablespoon salt
• 750 g flour

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Instructions

1. Mix the warm milk with the yeast and sugar and leave to rest covered for 10 minutes.
2. Then add salt, melted butter and flour and work into a soft dough.
3. The dough should be soft but malleable. Possibly add a little more flour. Cover the dough and let it rise for at least 1 hour or until it has doubled.
4. When the dough is ready, prepare 2 trays, lined with baking paper. Take half of the dough in your hand and then pinch off some dough with your index finger and thumb
5. They are then placed on the baking sheet with a little space. These are the bottoms of the two-jaws.
6. Next, slightly smaller balls are pinched off and placed on the larger dough pieces.
7. I press in with my finger at the top so that they stay where they are and don`t fall over while baking. Do the same with the second half of the dough. This takes a bit of practice, but of course you can also do it in the traditional way like bread rolls. Divide the dough into pieces and then grind round.
8. The larger dough pieces for me have a weight of 60 g. The smaller ones weigh 40 g.
9. Then the two-jaws are covered and left to rise again until they have enlarged quite a bit.
10. Pre-heat the oven to 220 degrees Celsius. Bake the two-bake with top and bottom heat in 15 - 18 minutes.
11. We like to eat them with a soup, or simply for breakfast with jam, honey or Nutella.