Milk rolls

Ingredients for 10 servings:

• 450 g flour, type 550
• 1 tbsp sugar
• 2 tsp, leveled salt
• 50 g butter, soft
• 15 g yeast, fresh
• 280 ml milk, warm
• 1 tbsp milk, for brushing before baking

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 15 minutes

Sift flour into a bowl, mix in salt and sugar, and crumble into crumbs with the butter. Whisk the yeast and milk until smooth, then pour into the flour mixture and knead into a smooth, elastic dough. Knead for 8-10 minutes. Cover with lightly oiled cling film in a lightly oiled bowl and leave to rise in a warm place for about 1 hour. Punch the dough down on the work surface and divide into 10 portions (approx. 80g). Shape these into balls and place them on 2 baking sheets (lightly greased or lined with baking paper), leaving space between them. Score the rolls crosswise with a sharp knife. Cover and leave to rise in a warm place until they have doubled in size (approx. 20 minutes). Preheat the oven to 200°C (400°F) in good time. Brush the rolls with the milk and bake on the middle rack for about 20-25 minutes until golden brown.