East Frisian tea rolls

Ingredients for 1 servings:

• 250 ml milk, lukewarm
• 40 g yeast
• 60 g sugar
• 1 egg(s)
• 250 g wheat flour type 550
• 250 g spelt flour type 1050
• ¼ tsp salt
• 80 g butter, soft
• possibly cinnamon sugar
• Sugar granules

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 50 minutes

A welcome pastry for afternoon tea, makes about 16 pieces

Combine the lukewarm milk, yeast, and sugar in a large bowl, mix thoroughly, and set aside for about 10 minutes. Stir the egg (also at room temperature) into the yeast milk. Add the flour, salt, and finally the softened butter, and knead vigorously until the dough bubbles. Cover the dough and let it rise in a warm place for about 30 minutes (until it has doubled in size). After it has rested, knead the dough vigorously again, dust with flour, and shape into a log. Divide this into 16-20 pieces and, with floury hands, form them into oblong rolls. Line a baking sheet with baking paper and place the rolls on it, leaving about 4 cm between each roll. Brush the rolls again with lukewarm milk and, if desired, sprinkle with cinnamon sugar or sugar powder. Let rise for another 20 minutes. Then place in the preheated oven at 210°C (top/bottom heat) (180°C fan-assisted) on the middle rack and bake for 15-20 minutes. They should be golden brown and still soft. The rolls are delicious with plum jam or acacia honey.