French-style milk rolls

Ingredients for 1 servings:

• 500 g flour
• 21 g yeast, fresh
• 50 g brown sugar
• 10 g vanilla sugar
• 225 ml milk
• 2 g salt
• 120 g butter, soft
• 2 eggs, class M
• ½ lemon(s), organic, grated peel
• 1 egg yolk, class M
• 3 tbsp milk
• 2 tbsp granulated sugar

Instructions

Working time approx. 50 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 3 hours 30 minutes

makes 16 fine rolls

Warm the milk slightly and sift the flour into a mixing bowl. Make a well in the center with a tablespoon, crumble the yeast into it, add a little of the sugar, and pour some of the lukewarm milk over it, stirring with a fork until the yeast is almost dissolved. Sprinkle some flour from the side of the mixing bowl over the dough, cover, and let it rise for 15 minutes. Once the dumpling has risen nicely, add all the remaining dough ingredients to the bowl and knead in the food processor for at least 6-8 minutes. Knead until you have a nice, smooth dough. Then cover and let it rise in a warm place for 1.5 hours. After the rising time, the dough will have increased considerably in size. Transfer it to a floured work surface and knead gently by hand again. Divide into 16 pieces, each of which should be roughly the same size. Shape these into oval rolls. Place the rolls side by side on two baking sheets lined with baking paper. Now cut the tops of the rolls twice lengthwise and cover them with clean tea towels. Let them rise slightly in a warm place for 45 minutes. Shortly before the end of the rising time, preheat the oven to 190°C or 170°C fan-assisted. Whisk the egg yolk with the milk and brush the rolls with it. Sprinkle the sugar over the rolls and bake one sheet at a time in the preheated oven for about 8-10 minutes until golden brown. You can enjoy them on their own or with butter and jam.