- 20 g fresh yeast
- 100 g water
- 1 teaspoon sugar
- 500 g white bread flour
- 2 teaspoons sugar
- 1/2 teaspoon salt
- 1 egg
- 150g milk
- 50g water
- 40 g butter
1. Mix the yeast with the first 100 g water and the sugar.
Leave to rise for 15 minutes.
2. Sift the flour in a large bowl. Mix the sugar and salt with the flour. Make a well in the centre. Put the yeast mixture, the whisked egg, the milk in the well.
Start mixing. Add the remaining water if needed, result is a soft +- sticky mixture. Start to knead on a floured surface. After 2 minutes add the diced butter and continue to knead till all the butter is absorbed.
Leave to rise for at least an hour (dough should about double in size)
3. Turn out the dough
and form into small rolls. Put on a greased tin.
Glaze each roll with some milk.
Leave to rise for 45 minutes or until doubled in size.
3. Bake at 200 C for about 22 minutes or until golden brown.
Leave to cool on a wire rack.