Soft rolls with a first rise of flour and liquid alone.
- 500 g white bread flour
- 200 g milk
- 20 g fresh yeast
- 2 eggs
- 40g butter
- 30 g sugar
- 1 teaspoon salt
- some milk and sugar for glazing
1. Make a rather firm dough from 400 g of the flour, all of the milk and the yeast (had to add some milk, maybe an error in the flour part).
Knead for 2 minutes.
Leave to rise for 30 – 40 minutes.
3. Add the eggs, butter sugar, salt
and mix into a firm not sticky dough.
Knead until all the butter is well incorporated.
Leave to rise for 1 hour.
4. Divide into 12 equal parts.
Form each piece of dough first into a small ball, flatten the ball in an oval, fold the long sides to the middle, pinch the seam together and turn the roll. Glaze all rolls with some milk/sugar mixture.
Leave to rise for 45 minutes or until doubled in size.
5. Glaze a 2nd time all rolls with some milk/sugar mixture. Bake in a preheated oven at 200 C for 22 minutes.
Leave to cool on a wire rack.