Milk rolls with sesame crust

Ingredients for 10 servings:

• 500 g wheat flour, type 450 or 550
• 1 tsp salt
• 325 ml milk
• ½ tsp sugar
• 35 g yeast, fresh
• 15 g sesame seeds, for the crust

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 2 hours 5 minutes

Makes about 10 pieces, also tastes delicious with caraway seeds or poppy seeds

Place the flour in a mixing bowl and sprinkle with salt. Heat the milk and sugar together and dissolve the yeast with a fork. Knead everything together until you have a firm, elastic dough. Sprinkle with flour and let it rise, covered, for 1 hour. Place the sesame seeds in a soup bowl. Knead the dough well with a little flour. Take about 20 tangerine-sized pieces from the dough and shape them into rounds. Press them into the sesame seeds. Cut the rolls crosswise with a sharp knife. Place them on a baking sheet, not too close together, and let them rest for another 30 minutes. Meanwhile, preheat the oven to 225°C. Bake the rolls on the middle rack. Electric oven: 225°C, fan oven: 200°C. Baking time: approx. 20-25 minutes.