Prep: 90 minutes
Cook: 10-12 minutes
Yields: 24 rolls
Add the yeast in the 113 degrees warm milk and leave to awaken the yeast for about 10 minutes.
Crumble the butter in the flour, careful to not touch the butter for too long. The butter should be reasonably small pieces.
Add salt and sukker.
Add the milk/yeast, whipped together eggs and start kneading. The dough should be very soft, knead for about 10-15 minutes.
Fold the dough in under itself to make a ball and leave it covered to rise for 45 minutes.
Dip your fingers in flour and beat down the dough. Make 24 rolls (~59g each) and add them to a baking sheet covered with wax paper.
cover and leave for 15 minutes.
Turn on the oven at 400 degrees.
Once the after-rise is over, brush them with a beat egg and bake in
the oven for 10-12 minutes in the middle of the oven.
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