German cuisine · Dough, Pasta & Rice

Milk Rolls

Soft yeast rolls made with milk and butter, baked glossy and light enough to pull apart.

Ingredients · for 8 servings

• 500 g flour
• 1/2 cube fresh yeast (or 7 g dry yeast)
• 250 ml lukewarm milk
• 60 g sugar
• 80 g soft butter
• 1 egg
• 1 tsp salt
• 1 egg yolk for brushing
• 2 tbsp milk

Instructions

1. Dissolve the yeast with 1 tsp sugar in the lukewarm milk and let stand for 10 min. until a foamy crown forms.
2. Add the flour, remaining sugar, salt, egg and the soft butter and knead for 10 min. until the dough is smooth, elastic and no longer sticky.
3. Let rise covered in a warm place for 50 min. until doubled in volume.
4. Divide the dough into 12 equal pieces, shape into taut balls and place with some space between them on a baking sheet lined with parchment paper.
5. Let rise for another 30 min., preheat the oven to 180°C top/bottom heat and brush the rolls with the whisked egg yolk-milk mixture.
6. Bake for 18–20 min. until deep golden brown and glossy, let cool on a wire rack and serve lukewarm with butter and jam.